Potato Topped Tilapia

So, the plan tonight was to make fish cakes from one of the baby cookbooks I was given as a gift and have not yet used. However, a series of events involving getting home late from work, a screaming hungry baby, and a husband that was not home when expected resulted in something a little different. This serves two. It uses tilapia because my original intent was to share with Natty and mild fish is easier to get a baby to eat. If I had been making it for just me and Kevin, I would have used a fishier fish (salmon, trout, etc).

I would have served it with a salad and steamed broccoli, but I was hungry and it was getting late, so I scrapped it. Hmm.. Next time, maybe I'll put the broccoli in with the potatoes...

Oh, and if anyone can give me a tip on how to peel potatoes without either a) potatoes slipping out of your hand and into the trashcan or b) accidentally peeling my fingers in the process, go ahead and lay them on me!

Potato Topped Tilapia
2 tilapia fillets
4 medium white potatoes
3 cloves garlic
2 tblsp butter
1/4 cup milk
1 small bunch scallions (whites and 1" of greens)
1 tblsp chopped chives
1/4 cup cheddar cheese
salt and pepper

Peel and cut potatoes into 1/2" chunks. Place them in medium saucepan with three whole cloves of garlic and cover with cold, salted water. Bring to a boil and cook potatoes until they fall off the fork. Drain potatoes and return to pot. Add butter, milk, scallions, and chives and mash to desired consistency (I like lumps).

While the potatoes are cooking, sprinkle salt and pepper on tilapia and place under broiler for 10 minutes or until flaky. Place a mound of mashed potato on top of each fillet and top with cheddar cheese. Put the fish under the broiler until cheese is lightly browned.