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I tried to make potato-crusted fish once before and it was a disaster, with the grated potatoes sticking much more to the pan than to the fish. I don&rsquo;t remember if this was the recipe I used, but lesson learned: This seems surer to work in a good non-stick pan.
				I have little doubt you could do it all on the stove top and skip the oven part. Some recipes do that. And since the non-stick pan I used was not oven safe, I put three of the fillets (I was making a double batch) in a glass casserole dish and baked the fourth one on a small iron skillet I got MT for our sixth wedding anniversary (I&rsquo;ve tried to buy a gift of the traditional material every year, starting with paper, cotton, and leather, etc., personalized if possible). Worked fine.
				I did skip the buttermilk marinade. Not sure what the point would be. I think the fish and potatoes bring their own flavor to the dish and buttermilk didn&rsquo;t seem to fit that combination. I used more potato than called for just because we had them, and I&rsquo;m sure I put more Parmesan in the coating than is called for. Regular readers know I believe it&rsquo;s hard to overdo Parm.
				While this was good with the Old Bay, garlic and thyme &mdash; MT loved it &mdash; I may try it without those seasonings, to give the potato mixture more opportunity to shine. We&rsquo;ve never used Old Bay seasoning in our house before, in 19 years of marriage, so I had to go buy some.
				I can&rsquo;t give proper credit on this. I pulled it off the web a while ago and didn&rsquo;t note the site address.
				&ldquo;Dobru chut!&rdquo; 
				Potato Crusted Tilapia
				Prep Time: 15 minutes. Cook Time: 8 minutes, Servings: 2
				Ingredients
				&#8226; 2 (5 &#8211; 6 oz) tilapia fillets
				&#8226; &#189; cup of buttermilk (can skip the marinating step)
				&#8226; &#189; cup shredded, peeled potato
				&#8226; &#189; tablespoon melted unsalted butter
				&#8226; 2 tablespoons fresh grated Parmesan
				&#8226; 1 teaspoon Old Bay seasoning
				&#8226; &#190; teaspoon each: granulated garlic and dried thyme
				&#8226; &#188; teaspoon freshly ground black pepper
				&#8226; Salt (optional)
				&#8226; 2 teaspoons olive oil
				Preparation
				1. Marinate fish in buttermilk for 15 minutes. In a small bowl combine Old Bay, granulated garlic, thyme and freshly ground black pepper until well mixed.
				2. Preheat oven to 375 F.
				3. After marinating, season both sides of the fish with a bit of the seasoning mix, reserving some to toss with the potatoes.
				4. In another bowl, combine potatoes, melted butter, Parmesan and remaining seasoning mix (use additional salt here if desired) tossing well to combine. Evenly divide potatoes and crust on one side of each filet, pressing lightly to make it stick.
				5. Heat 2 teaspoons olive oil in an oven-safe skillet over medium high heat. Carefully place fish, potato side down, in the pan and cook for 3 minutes. Flip fish over and place pan in oven. Bake for 5 minutes until fish is cooked through. Serve and enjoy!

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Potato-crusted fish gets two thumbs up