Tilapia with butter and prosciutto sauce, baked potatoes, and beetroot salad

Tilapia with butter and prosciutto sauce, baked potatoes, and beet salad: A memorable culinary experience

If you're looking for a recipe that combines the delicate flavors of fish, the richness of flavored butter and prosciutto, along with the crunchiness of baked potatoes and the freshness of beet salad, you've come to the right place. This recipe is not only delicious but also easy to make, perfect for a family dinner or a special occasion. Let's get started!

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Servings: 4

Ingredients

For the potatoes:
- 200 grams of small potatoes (I recommend purple potatoes for an extra pop of color)
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil

For the fish:
- 4 pieces of white fish fillet (tilapia is ideal)
- 40 grams of butter at room temperature
- 1/4 shallot, finely chopped
- 1 clove of garlic, crushed
- 2 strips of prosciutto
- 1 teaspoon Dijon mustard
- Juice from 1/2 lemon
- Salt and pepper, to taste
- A few sprigs of parsley, chopped

For the beet salad:
- 6 cooked beets
- 2 tablespoons olive oil
- 1-2 tablespoons balsamic vinegar
- Salt and pepper, to taste

For serving:
- Mesclun (a mix of salad greens for added freshness)

Recipe Preparation

Step 1: Preparing the baked potatoes

1. Preheat the oven: Start by preheating the oven to 200 degrees Celsius. This will ensure even and crispy baking.

2. Preparing the potatoes: Wash the small potatoes well and cut them into quarters, and the smaller ones in halves. This will help with even cooking.

3. Seasoning: In a bowl, mix the potatoes with salt, pepper, smoked paprika, onion powder, and garlic powder. Add the olive oil and mix well so that all the potatoes are evenly coated with the spices.

4. Baking: Transfer the potatoes to a baking tray and bake for 20 minutes, or until they are golden and crispy. Make sure to turn them halfway through for even browning.

Step 2: Preparing the butter and prosciutto sauce

5. Mixing the ingredients: In a small bowl, combine the butter at room temperature, finely chopped shallot, crushed garlic, Dijon mustard, lemon juice, and chopped parsley. Add salt and pepper to taste. Mix well until you obtain a smooth paste.

6. Adding prosciutto: Cut the prosciutto into small strips and incorporate it into the butter mixture. This will add a salty and savory flavor to the sauce.

Step 3: Cooking the fish

7. Preparing the fish: Heat a little olive oil in a non-stick pan over medium heat. Sprinkle the fish fillets with salt and pepper, then add them to the pan.

8. Cooking: Cook the fish for 3 minutes on one side, then carefully flip it. Use a spoon to baste the exposed side of the fish with the flavored butter sauce. Continue to cook for another 2-3 minutes until the fish becomes opaque and flakes easily with a fork.

Step 4: Preparing the beet salad

9. Cutting the beets: Cut the cooked beets into quarters. You can use store-bought cooked beets or cook them at home by boiling them until tender.

10. Mixing the salad: In a bowl, mix the beets with olive oil, balsamic vinegar, salt, and pepper. Here you can also add some nuts for added texture.

Step 5: Assembling the plate

11. Serving: On each plate, place a portion of fish alongside the crispy potatoes and beet salad. Add a mix of mesclun salad greens for a touch of freshness. You can garnish with a few parsley leaves for a nice presentation.

Practical Tips

- Choosing the fish: Tilapia is an excellent choice due to its fine texture and mild flavor. You can also try other types of white fish, such as cod or haddock.
- Variations: If you prefer a stronger flavor, you can add a few drops of Worcestershire sauce to the butter sauce. Additionally, for a spicy kick, you can add chili flakes.
- Cooking beets: If using fresh beets, I recommend wrapping them in aluminum foil and baking them in the oven for about 45 minutes at 180 degrees Celsius until tender.

Nutritional Information

This recipe is not only delicious but also nutritious. Fish is an excellent source of protein and Omega-3 fatty acids, essential for heart health. Beets are rich in antioxidants and vitamins, while potatoes are a good source of complex carbohydrates. A 200g serving of this dish contains approximately 450 calories, making it a perfectly balanced option for dinner.

Frequently Asked Questions

1. Can I substitute tilapia with another fish?
Yes, you can use any white fish you prefer. Just be sure to adjust the cooking times according to the thickness of the fillet.

2. What can I do with the leftovers?
Leftover fish can be transformed into a delicious salad by mixing it with mayonnaise and fresh vegetables.

3. How can I make this recipe vegetarian?
Substitute the fish with tofu fillets or mushrooms, and follow the same steps to achieve a delicious dish.

Serving Suggestions

This main course pairs perfectly with a glass of dry white wine, which will complement the delicate flavors of the fish and sauce. Additionally, a refreshing lemonade or iced mint tea can add a touch of freshness to your meal.

In conclusion, this recipe for tilapia with butter and prosciutto sauce, served with baked potatoes and beet salad, is an excellent choice for any occasion. Simple to prepare but extremely refined, it is a perfect way to impress friends and family. Try it and enjoy every bite!