Potato-Wrapped Tilapia

For the sauce

• 2 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 4-6 ripe plum tomatoes, peeled, seeded and chopped
• Salt and freshly ground pepper
• 3 fresh basil leaves, chopped
• 1 tablespoon fresh parsley, chopped

For the Tilapia

• 2 large, elongated potatoes
• 4 tilapia filets
• Paprika
• AHA All-Purpose Herb & Spice Blend
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• Salt, and freshly ground black pepper

Directions

1. In a saucepan over medium heat, warm the olive oil. Add the onion and garlic and sauté until soft.
2. Add the tomatoes and cover. Season with salt and pepper, lower the heat, and cook for 20 minutes, stirring often.
3. Stir in the chopped basil and parsley. Set aside and keep warm.
4. Using a mandolin with a straight blade, slice the potatoes lengthways to make long thin strips. Do not put them in water or they will lose some of their starch component. Lay the potatoes on a board, overlapping one another like fish scales (about 5 slices wide).
5. Pat the fish filets dry with paper towels.
6. Place the filets on the potatoes and roll up so that the potato scales wrap the fish.
7. Season with the paprika, herbs, salt and pepper.
8. Heat the oil and butter in an oven-proof frying pan over medium-high heat.
9. Sear the fish on the side where the potatoes overlap to seal the wrapping. When well-sealed, flip the fish over and sear the other side.
10. If the fish is not cooked through, put the pan in a 400-degree oven for 5-7 minutes to finish cooking.
11. Remove filets from the pan and drain on paper towel.
12. Spoon some of the tomato sauce on each plate.
13. Place 1 fillet on each plate, garnish with the basil leaves, and serve.