Tilapia With a Florentine Flair

• 4 tilapia fillets
• 1 tablespoon sweet paprika
• 2 eggs
• 2 cups breadcrumbs
• 1 tablespoon dried parsley
• 2 lemons, zest of
• 4 large portabella mushrooms
• oil or butter (for frying)
• 8 red potatoes
• 3 tablespoons butter
• 12 cup heavy cream
• 8 ounces frozen chopped spinach, thawed
• salt and pepper

1. Beat the egg together with the paprika
2. Mix the lemon zest and the parsley together with the breadcrumbs
3. Dip the tilapia fillets first in the egg mixture, and then dredge in the breadcrumbs
4. Heat a skillet over medium high heat
5. Fry the fish in the oil or butter for about 4 minutes per side, or until cooked through (I like my fish more well done than most people)
6. Remove from the pan and keep warm
7. Dip the portobello mushrooms in the egg and then dredge with the breadcrumbs
8. Fry the mushrooms as you did the fish, about 3 minutes per side
9. Remove from the pan and keep warm
10. Peel and cube the potatoes, boil for about 15 minutes
11. Drain the potatoes and mash them together with the butter and cream
12. Add salt and pepper to taste
13. Heat the thawed spinach in either a saucepan or in the microwave
14. Mix the spinach in with the potatoes, taste to see if you need more salt and pepper
15. Divide the potatoes into 4 portions and make a bed of mashed potatoes on each plate
16. Top each bed with a portobello mushroom
17. Top each mushroom with a piece of tilapia
18. Dust with additional lemon zest and parsley, if desired

tilapia fillets, sweet paprika, eggs, breadcrumbs, parsley, lemons, portabella mushrooms, oil, red potatoes, butter, heavy cream, salt

Taken from www.food.com/recipe/tilapia-with-a-florentine-flair-116400 (may not work)