Lemon-Paprika Tilapia With Potato-Rutabaga Mash

Name: Lemon-Paprika Tilapia With Potato-Rutabaga Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes; 1 1-pound rutabaga, peeled, cut into 3/4-inch cubes (about 3 cups); 6 tablespoons (3/4 stick) butter, divided; 1/3 cup whole milk, warmed; 1 to 1 1/4 pounds tilapia fillets; 1 1/2 teaspoons paprika, divided; 1/4 cup chopped shallots; 1 cup dry white wine; 3 tablespoons chopped fresh Italian parsley; 2 tablespoons heavy whipping cream; 1 teaspoon finely grated lemon peel

Servings: persons

1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
1 1-pound rutabaga, peeled, cut into 3/4-inch cubes (about 3 cups)
6 tablespoons (3/4 stick) butter, divided
1/3 cup whole milk, warmed
1 to 1 1/4 pounds tilapia fillets
1 1/2 teaspoons paprika, divided
1/4 cup chopped shallots
1 cup dry white wine
3 tablespoons chopped fresh Italian parsley
2 tablespoons heavy whipping cream
1 teaspoon finely grated lemon peel

1
Place potatoes and rutabaga in medium saucepan. Add enough cold water to cover by 2 inches; sprinkle generously with salt. Boil until vegetables are tender, about 18 minutes. Drain; return vegetables to pot. Stir over medium heat 1 minute to dry out slightly. Add 4 tablespoons butter; mash to coarse puree. Stir in warm milk. Season to taste with salt and pepper.
2
Sprinkle tilapia fillets with salt and pepper and 1 teaspoon paprika. Melt remaining 2 tablespoons butter large skillet over medium-high heat. Add fish and cook until just opaque in center, about 2 minutes per side.
3
Divide potato-rutabaga mash among plates. Place fish alongside mash.
4
Add shallots to skillet and saute until beginning to soften, about 2 minutes. Add white wine and boil until reduced by about half, about 3 minutes. Add parsley, whipping cream, lemon peel, and 1/2 teaspoon paprika; stir until thickened to sauce consistency, about 1 minute. Season sauce to taste with salt and pepper. Spoon sauce over fish and potato-rutabaga mash.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, 1 1-pound rutabaga, peeled, cut into 3/4-inch cubes (about 3 cups), 6 tablespoons (3/4 stick) butter, divided, 1/3 cup whole milk, warmed, and more.

Yes, Lemon-Paprika Tilapia With Potato-Rutabaga Mash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!