Roasted Tilapia With Potatoes And Mushroom Sauce

Name: Roasted Tilapia With Potatoes And Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g baby potatoes, peeled; 1 tbsp oil; 40 g butter; 2 None shallots, finely diced; 150 g carrots, julienned; 2 stalks celery, julienned; 150 g leeks, julienned; 400 g mushrooms, 350 g quartered and 50g finely chopped; 1 medium egg; 50 g almonds, chopped; 6 stalks parsley, coarsely chopped; 4 small trout fillets; 100 ml white wine; 50 g creme fraiche; None None kitchen twine

Servings: persons

800 g baby potatoes, peeled
1 tbsp oil
40 g butter
2 None shallots, finely diced
150 g carrots, julienned
2 stalks celery, julienned
150 g leeks, julienned
400 g mushrooms, 350 g quartered and 50g finely chopped
1 medium egg
50 g almonds, chopped
6 stalks parsley, coarsely chopped
4 small trout fillets
100 ml white wine
50 g creme fraiche
None None kitchen twine

1
Cook the potatoes in boiling salted water for 25 mins, until tender. Meanwhile, for the vegetable filling, heat the oil and 1/4 of the butter in a frying pan. Saute half of the shallots for 3 mins then add the carrots, celery, leeks and chopped mushrooms and saute for 7 more mins. Remove the pan from the heat and quickly stir in the egg, chopped almonds and half of the parsley. Season with salt and pepper.
2
Preheat oven to 400u00b0F. Season the fish on the flesh side with salt and pepper. Place one fillet skin side down, fill with a quarter of the vegetable mixture, top with a second fillet skin side up then tie with kitchen twine. Repeat with the remaining fish and vegetable mixture and transfer to a a greased baking sheet. Roast for about 20 mins, until cooked through.
3
For the mushroom sauce, heat the remaining butter in a frying pan and saute the remaining shallots. Add the quartered mushrooms and cook for 8-10 more mins. Pour in the wine and simmer for 2 mins, then stir in the sour cream and simmer for 3-5 mins. Season with salt and pepper to taste.
4
To serve, remove the string from the fish and cut into pieces. Arrange on plates with the potatoes and drizzle with the mushroom sauce. Garnish with the remaining chopped parsley.

459

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 800 g baby potatoes, peeled, 1 tbsp oil, 40 g butter, 2 None shallots, finely diced, and more.

Yes, Roasted Tilapia With Potatoes And Mushroom Sauce 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!