A delicate tilapia filet, seasoned with lemon and fresh herbs, atop a crisp, lacy potato pancake. That’s a pretty elegant dinner, if I do say so myself. Yet, it is so quick and easy to prepare, you can make it for your family any night of the week, even during this busy holiday season.
My secret to this weeknight seafood dinner in a flash is Bumble Bee SuperFresh® Tilapia with Lemon, Pepper and Herbs. Bumble Bee SuperFresh® seafood is no mess and no fuss. Premium Salmon and Tilapia come with their own parchment paper baking pouches and go from freezer to table in under twenty-five minutes. High in protein and richly seasoned with pure and simple ingredients that let the fresh fish taste shine through!
What a difference the fresh lemon makes! Combined with extra virgin olive oil, shallots, black pepper and other natural ingredients, Bumble Bee SuperFresh®‘s recipe for Tilapia with Lemon, Pepper and Herbs brings out the clean, fresh flavor of premium tilapia.
Underneath this tilapia filet sits a thin, crispy potato pancake. Obviously, the inspiration for this recipe is the upcoming Jewish holiday of Hanukkah, for which potato pancakes, or latkes, are traditional fare.
My children absolutely adore latkes and beg me to make them more than once a year. But I am often stumped on what to serve with them. Potato pancakes are very filling on their own, but they are not quite a full meal. Which is exactly why potato pancakes are the perfect thing to serve with a light, healthy protein like fish. And potatoes and fish are a classic combination in cuisines ranging from French to Greek.
Potato pancakes take a bit of effort to make — grating all that potato, don’t you know! But you can always cheat and use the grater blade on your food processor. I believe that the texture of hand-grated potato latkes is better, but the difference is marginal. So don’t feel guilty for taking a short cut, especially on a busy weeknight. (I usually end up grating mine by hand because I can never remember where I put the extra blades for my food processor. So there’s that.)
Once you start cooking the potato pancakes, they cook quite quickly. What I recommend is to preheat the oven first and then make the batter for the potato pancakes. Once you put the Bumble Bee SuperFresh® Tilapia with Lemon, Pepper and Herbs in the oven, heat up your oil and cook the potato pancakes. They should be ready by the time the fish is cooked and all that’s left to do is plate everything.
Place the fish filets directly on top of a pancake for an elegant presentation. Finish with a slice of lemon and a sprig of thyme just to show your family how fancy you really are.
This would be a perfect family dinner during Hanukkah, which begins on December 24. (Yes, Hanukkah and Christmas overlap this year!) But there is no need to wait until then. By pairing potato pancakes with light, healthy and easy-to-make Bumble Bee SuperFresh® seafood, all of a sudden, this special, once-a-year treat becomes a weeknight staple. And while I cannot promise that your kitchen won’t smell like fried food afterwards, it definitely won’t smell like fish!
So, be sure to check out the Bumble Bee SuperFresh® website for a store locator so you can try these delicious fish filets for yourself. Or order online using Amazon Fresh. Keep a few different varieties in the freezer and you will always have the base for a quick and healthy dinner like this one.
Ingredients
- 1 package BumbleBee SuperFresh Tilapia with Lemon, Pepper & Herbs
- 2 large Russet potatoes, peeled
- 2 large eggs
- 1 yellow onion, finely minced
- Salt and pepper
- Canola or vegetable oil for frying
- Lemon
- Thyme sprigs (optional)
Instructions
- Preheat oven to 400.
- Prepare tilapia according to package directions: remove the filets from plastic and place them in the parchment paper packets according to the package instructions.
- Place the parchment paper packets on a baking sheet and place in oven. Cook filets for 18 minutes.
- Meanwhile, in a large bowl, beat the eggs and then add the onion.
- Grate the potatoes using a box grater and place the shreds in a colander.
- Pick up a handful of shredded potato and squeeze out as much liquid as you can. Then add the drained shreds to the bowl.
- Repeat this process until you have squeezed all the potato shreds and added them to the bowl.
- Season well with salt and pepper and toss to combine.
- Meanwhile, pour a thin layer of canola or vegetable oil in a large, deep skillet and heat until shimmering.
- To fry the pancakes, drop a handful of the batter in the skillet. Flatten it slightly with a spatula.
- You can fry two to three pancakes at a time but do not overcrowd the skillet.
- Fry pancakes until brown and crisp on bottom and then flip. Remove when the the other side is brown and crisp.
- Place on a plate lined with paper towels to drain.
- To serve, place a potato pancake on a plate and top with a tilapia filet. Garnish with lemon and thyme, if desired.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
