Pan Fried Lemon Tilapia with Crusted Potatoes
Preparing an easy and elegant meal takes only half an hour with Tilapia. These pan fried Tilapia fillets are topped with a lemon sauce and served with vegetables and crusted potatoes. Creating a crust on potatoes without deep frying them results in potatoes that are crispy and crunchy on the outside but soft and creamy on the inside.
- 1 tablespoon oil
- 2 tablespoons olive oil
- 3 tablespoons butter
- 6 medium potatoes
- Salt and pepper to taste
- 6 carrots peeled and sliced
- 1 canned baby corns drained
- 6 Tilapia fillets
- Paprika, garlic powder
- 1 fresh lemon
- Trim each potato lengthwise on two opposite long side to create a flat surface. If potato is too big, cut in half lengthwise to create two slabs. Peel off the skin. Add 1 tablespoon oil and 1 tablespoon butter to a nonstick frying pan. Arrange potatoes in the pan in one layer. Add 1/3 cup water. Bring the mixture to a boil over high heat. Cover, reduce heat to medium, and cook for 15 minutes or until all the water is gone. When the potatoes are well browned on the underside, turn them over and cook over low heat, covered, for 10 more minutes or until they brown on the other side.
- Cook carrots with 1/3 cup in a small pan for about 10 minutes or until carrots are tender. Add baby corns and 1 tablespoon olive oil (optional). Season with salt and pepper.
- Season both sides of the fish fillets with salt, pepper, black pepper, garlic powder and paprika. Heat 1 tablespoon olive oil in a large nonstick frying pan. Add fish, cook for 3 to 4 minutes. Turn fillets over and cook for an additional 3 to 4 minutes. Remove fish to a plate, keep warm. Add 2 tablespoons butter to the fish pan to make a sauce. Add chopped onion. Sauté for 2 to 3 minutes until translucent. Add fresh lemon juice. Taste and adjust seasoning. Pour sauce over fish fillets.