Baked Tilapia and Stuffed Potato with Portobella Mushroom

Tilapia has a very simple flavor to it and acts as more of a neutral taste, which allows a vast amount of opportunities to make a great dish with this fish. The natural juice from the sauteed portobella mushroom becomes the sauce which creates a strong rich umami taste to the whole plate.

Baked Tilapia and Stuffed Potato with Portobella Mushroom Recipe

Tilapia- 2 Filet Piece
Portobella Mushroom- 1 piece
Leek- 1 piece
Potato- 1 piece
White Onion- 1/4 piece
Red Wine Vinegar- 1 Tablespoon
Parmesan Cheese- 1 Tablespoon
Cream Cheese- 1 Tablespoon
Parsley-1 sprig
Sweet Chili Sauce 2 Tablespoon
Salt and Pepper- As needed

Tilapia Preparation:
You need to fabricate the fish so that it will be able to wrap around the potato and then tied by the blanched leek.
Slice the filet with your knife in an angled cut, 1 inch apart. Make sure not to cut all the way through otherwise you'll be having small separated pieces. Season and put aside.

Stuffed Potato Preparation:
Peel the skin off the potato. Start using your peeler to shape the potato in a symmetrical cylinder. Once even, core the center of the potato. Boil the excess potatoes as well as the cored potato. On a saute pan, Saute the portobella and onions. Once the bottom of the portobella mushroom has been browned, set aside.
Mash the cooked excess potatoes in a bowl with the sauteed onions, red wine vinegar, cream cheese, and parmesan cheese. Season.

Leek preparation:
Slice the leek and clean in between the layers. Take one layer and slice the leek so it ends up looking like a long shoe lace.

Final Preparation
Take the cooked cored potato and stuff the center with the mashed potatoes. Lay down the leek strands on a cutting board, then the filet of tilapia and then the cored potato. Wrap and tie the all three leeks around the fish so it stays firm on the potato. Place the product upright as well as the portobella mushroom on a sheet tray. Preheat the oven to 325 and cook for 15 minutes. Plate t your liking!