Crispy Panko Tilapia with Chimichurri Mashed Potatoes and Roasted Peppers

This crispy panko tilapia recipe brings together golden, crunchy fish with velvety chimichurri mashed potatoes and sweet, smoky roasted bell peppers and onion. A drizzle of creamy romesco aioli ties everything together for a satisfying weeknight dinner that feels special.

The tilapia fillets are coated in a tangy sour cream and paprika mixture, then pressed into panko breadcrumbs for an extra-crispy crust. Pan-fried to perfection, they pair beautifully with the herbaceous mashed potatoes and caramelized vegetables. Ready in about 35 minutes, this dish is sure to become a favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Core, deseed and dice bell peppers into 1-inch pieces. Halve, peel and slice onion into ½-inch-thick wedges. In a small bowl, combine romesco and mayonnaise to make the aioli.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. While potatoes cook, toss bell peppers and onion on a baking sheet with a large drizzle of oil, half the Savory Paprika Blend, salt and pepper. Roast until browned and tender, 15-18 minutes.
4. Meanwhile, halve tilapia lengthwise (each fillet yields a larger and smaller piece). Pat dry with paper towels. In a shallow dish, combine sour cream, remaining Savory Paprika Blend, 1 tablespoon water, salt and pepper. On a plate, combine panko and cornstarch. Dip each piece of fish into sour cream mixture, then press into panko mixture, turning to coat all over.
5. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. Once oil is hot (a pinch of panko sizzles), add coated tilapia; cook until crust is golden and fish is cooked through, 2-3 minutes per side. Work in batches if needed. Transfer to a paper-towel-lined plate.
6. While fish cooks, heat pot with potatoes over low heat. Add chimichurri and 1 tablespoon butter. Mash potatoes with a potato masher or fork, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.
7. Divide mashed potatoes, roasted veggies and tilapia between plates. Drizzle fish with romesco aioli and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or haddock works well. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your paprika blend and other ingredients are gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat fish in a skillet to maintain crispiness.