Tilapia with Hash Browns and Lettuce Wedge

20 oz bag frozen shredded hash browns, thawed
4 garlic cloves, minced
(1 t salt)
(4 T olive oil, divided)
14.5 oz can diced tomatoes, drained
3 green onions, chopped
2 T chopped fresh parsley
4-6 tilapia fillets
(1 t dried rosemary)
(Salt & pepper to taste)
Head lettuce
(2 T olive oil)
(2 T lemon juice)
(Salt and pepper to taste)

Preheat oven to 425°. In bowl, toss hash browns
with garlic and salt. Heat 2 T oil in large
ovenproof skillet over medium heat. Add the
hash browns, flatten with a spatula and cook until
bottom is golden brown, 6-8 minutes. Drizzle 2 T
oil over top of hash browns and flip over. Cook
until crisp and golden, 6-8 more minutes. In small
bowl, combine tomatoes, onions and parsley.
Cut the fish into strips and season with rosemary.
Scatter half tomato mixture over potato cake and
top with fish. Scatter remaining tomato mixture on
top of fish. Bake 12 minutes or until fish is
cooked. Season with salt and pepper.

Cut lettuce into wedges. Sprinkle with olive oil
and lemon juice. Season with salt and pepper.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LOVITAR.