Tilapia gets a bad rep most of the time. Chefs write recipes for it because they have to. It's one of the cheapest fish on the market so Americans gravitate toward it. Not only because it's cheap, but because it's versatile. Think of it as a white canvas. And that's exactly why it works perfectly in this recipe. Not worried about sacrificing cost or flavor (if there is any), I pulverized the meat of the tilapia until it was nice and flaky. I then infused it with garlic, lemon, mayo and dijon mustard. Layered with fresh aromatic dill and finished with creamy fried onion, home made mashed potatoes, it makes an impressive gourmet and delicious dinner for the family or company.
I would like to apologize if I degraded tilapia the previous paragraph. I didn't mean to. But what I said is very true. Tilapia are large and reproduce really easily which is why they are so cheap, not to mention their lack of culinary gourmet-ness (just made that word up). You don't walk into a fancy restaurant and find tilapia on the menu. No, you find salmon, ahi tuna, sea bass. Not tilapia. But that' doesn't mean it doesn't have good use for cuisine. It's my fish of choice for many of my incredible dishes. And this is one of them. It presents flavors so well without letting a fishy flavor interfere, which means it can be flavored in thousands of ways.
Lemon and dill play the staring role in this recipe. The fish is baked with a little salt and pepper until just cooked through.
Then I throw it into a bowl and break it up into flakes using a wooden spoon.
Add some fresh Italian parsley and the zest and juice of one lemon....
Add some mayo and a good Dijon mustard....
Season with salt and pepper and taste it. It's phenomenal! It turns tilapia into a fabulous fish! Like turning aluminum to gold! :)
Line a loaf pan with enough foil to over hang and grease with non stick spray. This will make it easy to get the mold out when it's ready.
Place the fish mixture inside and press down till it's compact and flat.
Now chop up a HUNK of fresh dill. Dill and fish are like batman and robin.
Sprinkle this over the fish. Hmm the second it hits the hot fish it begins to release it's lemony scent!
Now for the last layer, place the prepared mashed potatoes (Entire recipe follows) on top and pat flat.
Drizzle and brush with some olive oil.
And throw under the broiler for 10 minutes or until you get a nice golden crust.
LET IT COOL! If you don't it will fall apart when you try to slice it...... umm.. I kinda know...... :-/
Don't refrigerate it because that will make the mashed potatoes grainy and weird.
Carefully slice into 1 inch pieces and serve with the lemon and dill dressing.
Can we talk about that dressing? Oh it's so good. The citrus flavors coming from the dill and lemon combined, added to a drop of mayo is so good, I could eat it with a spoon... I mean I did, until my husband walked in.
It's not too lemony but lemony enough that your tongue curls but doesn't twist. It's amazing! And it goes perfect with this dish.
This recipe might look like there are alot of steps, but every step takes 2 minutes... that's like... 10 minutes... or something.... just make it!
Tilapia & Mashed Potato Loaf with Lemon Dill Dressing
For the Tilapia:
8 Tilapia fillets
1/2 cup chopped Italian parsley
Zest and juice of 1 lemon
2 tsp. mayo
1 tsp Dijon mustard
1 cup fresh dill, finely chopped
1 tsp. salt
1/2 tsp. black pepper
For the mashed potatoes:
1 large onion, chopped
5 potatoes peeled and boiled until fork tender
4 cloves of garlic minced
2 tbsp. olive oil
1 tsp. salt
1/4 tsp. black pepper
For the dill dressing:
1/2 cup dill
1 heaping tbsp. mayo
juice of half a lemon
1/4 tsp. salt
pinch black pepper
Pre-heat oven to 350 degrees. Place tilapia fillets in one layer and season with a little salt and pepper. Bake for 30 minutes or until the fish is just cooked through. DO NOT BROWN EVEN A BIT! Place in a bowl and break up the meat with a spoon until flaky. Add parsley, lemon, mayo, Dijon, salt and pepper. Mix well until sooth and creamy. Place into the foil lined and greased loaf pan and press down till compact and flattened. Sprinkle on the chopped dill.
In a bowl mash boiled potatoes, minced garlic, and chopped onion that has been fried till golden brown. Season with salt and pepper and mix well. Top this over the dill and press down. Drizzle with olive oil and brush to evenly distribute. Place under the broiler for 5 to 10 minutes until golden brown and gets a nice crust.
Let cool to room temperature. Carefully flip over onto a platter and remove the pan and foil. Slice and serve with the dressing.
For the dressing:
Place all the ingredients in a bowl and mix. Using a hand blender, blend until smooth and a light mint green color. Serve with the fish.