Tilapia- Walnut Crushed with Spinach & Red Potatoes

By Pooh

Ingredients

• POTATOES:
• 2 pounds red potatoes,
• scrubbed and halved
• 2 tablespoons melted
• butter
• 1 teaspoon finely chopped
• fresh rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground
• pepper
• TILAPIA:
• 1/2 cup milk
• 3/4 cup walnuts
• 3/4 cup plain dry bread
• crumbs
• 2 teaspoons chopped fresh
• thyme
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground
• pepper
• 4 tilapia or sole fillets
• (about 2 pounds)
• 2 tablespoons butter
• 2 tablespoons vegetable
• oil
• SPINACH:
• 1 tablespoon olive oil
• 1/4 cup chopped shallots
• 2 bags (10 to 12 oz. each)
• fresh spinach, rinsed
• 1 1/2 teaspoons balsamic
• vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground
• pepper

Details

Servings 4

Preparation

Step 1

Heat ovento 450 degrees. Toss potatoes, butter, rosemary, salt and pepper in a jelly roll pan. Arrange potatoes cut side up. Roast until goldden brown and tender, stirring occasionally, 30 to 45 minutes.

Meanwhile, prepare fish.Pour milk into a pie plate. In a food proccessor, process walnuts until finely ground. Add breadcrumbs, thyme, salt
and pepper. Pulse to combine.
Place crumb mixture on a sheet of waxed paper. Dip fish in milk and then in crumbs to coat. Place on a large plate.

In a large nonstick skillet over medium-high heat, heat 1 tablespoon of the butter and 1 tablespoon of oil. Cook 2 fillets until they are just cooked through, about 1 to 2 minutes per side. Transfer fillets to a serving platter;
cover to keep warm. repeat with the remaining butter, vegetable oil and fillets. z

Heat oil in a large Dutch oven over medium-high heat. Add shallots and cook 2 minutes. Add spinach and stir until it wilts. Stir in vinegar, salt and pepper. Serve with potatoes and fish.