2 whole, cleaned tilapia
2 large, organic Russet potatoes
Olive oil
2 cups heavy whipping cream
1 pinch parsley flakes
Bread crumbs
4 to 6 cloves fresh garlic
2 pinches ground chipotle
2 or 3 hefty pinches lemon pepper
A dash (or 12) of dried basil*
1 lemon
A nice slash of Johnny Walker Black Label Scotch Whisky
Half cup butter
Preheat oven to 350 degrees. Brush fish with olive oil, rub each with minced garlic, and season with lemon juice, lemon pepper, and chipotle. Drop fish in bread crumbs for an even coat on both sides. Bake for 30 minutes in pan with thin layer of olive oil.
Cut up potatoes with skin still on and boil for 10 to 15 minutes. Drain and whip to desired consistency, adding minced garlic, basil*, and 1/4 cup butter. Add milk or cream if desired.
Melt remaining butter in shallow pan. Add cream, whisky, lemon juice, lemon pepper, parsley, and chipotle. Heat carefully until sauce is even. Do not scorch cream.
Serve fish and potatoes with sauce drizzled on top.
* - Use fresh basil if you can. I didn’t have any when I was creating this recipe. Remember, when using fresh spices, use more than you would if using dried, and try to add them close to the end of cooking.
Any ideas for a good name for this dish? B says it’s the best thing I’ve cooked so far.