---
title: Crispy Panko Tilapia & Chimichurri Mashed Potatoes
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-panko-tilapia-and-chimichurri-mashed-potatoes-69947e781d69a6906ddfec92
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
  - Fish
  - Eggs
tags:
  - Easy Prep
rating: 4.0
rating_count: 358
source_chef: Courtney Laga
review_highlights: []
nutrition:
  calories: 1120
  fat: 70
  saturated fat: 17
  carbohydrates: 82
  sugar: 10
  fiber: 7
  protein: 43
  cholesterol: 135
  sodium: 1080
  potassium: 2040
  calcium: 130
  iron: 5
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/crispy-panko-tilapia-chimichurri-mashed-potatoes.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel and dice @potatoes{32%ounce} into ½-inch pieces. Core, deseed, and dice @green bell pepper{2%unit} and @bell pepper{2%unit} into 1-inch pieces. Halve, peel, and slice @onion{2%unit} into ½-inch-thick wedges. In a #small bowl{}, combine @romesco sauce{12%tbsp} and @mayonnaise{4%tbsp}.

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, ~{20%minutes}. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.

While potatoes cook, toss bell peppers and onion on a #baking sheet{} with a large drizzle of @cooking oil{4%tsp}, half the @Savory Paprika Blend{2%tbsp}, @salt{}, and @black pepper{}. Roast until browned and tender, ~{18%minutes}.

Meanwhile, halve @tilapia{22%ounce} lengthwise (for each fillet, you’ll have a larger piece and a smaller piece). Pat dry with @paper towels{}. In a shallow dish, combine @sour cream{6%tbsp}, remaining Savory Paprika Blend, @water{1%tbsp}, salt, and pepper. On a plate, combine @panko breadcrumbs{1%cup} and @cornstarch{2%tbsp}. Dip each piece of fish into sour cream mixture, then press into panko mixture, turning to coat all over.

Heat a ⅓-inch layer of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add coated tilapia; cook until crust is golden and fish is cooked through, ~{3%minutes} per side. (For 4 servings, work in batches.) TIP: The smaller pieces will cook faster! Transfer to a paper-towel-lined plate.

While fish cooks, heat pot with potatoes over low heat. Add @chimichurri{4%ounce} and 2 TBSP of the @butter{4%tbsp}. Using a #potato masher{} or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.

Divide mashed potatoes, roasted veggies, and tilapia between plates. Drizzle fish with romesco aioli and serve.