Pancetta crusted tilapia with sage mashed sweet potato

By ldelmas

Ingredients

• 2 medium sized tilapia filets
• 1/2 cup 2 percent milk
• 1/2 cup Pancetta - sliced into small pieces
• 1 egg (beaten)
• 1 cup Panko bread crumbs
• 2 tps sage (finely chopped)
• 3 tps Sweet pimenton (smoked spanish paprika)
• 1/3 cup olive oil
• 2 large sweet potatos, peeled and cubed
• kosher salt to taste
• fresh ground black pepper to taste
• 1/2 cup chicken broth
• 1 tsp dry thyme

Preparation

Step 1

Boil sweet potatos until tender - set aside. Preheat oven to 375. Cook pancetta in pan with oil until halfway done. In shallow dish, combine bread crumbs, pancetta, pimenton, salt + pepper and thyme. Brush each side of tilpia filets with egg wash and half of the olive oil, coat evenly with breadcrumb mixture. Bake fish in oven for 10-12 mins. In large bowl, combine sweet potato, chicken broth, sage, milk, s+p, and rest of olive oil - mash until smooth. Serve fish on top of sweet potato and garnish with fresh time and extra pancetta