Herb-Crusted Tilapia with Leek and Potato Mash

1.Preheat your oven to 400°F (200°C).

2.In a pot, bring salted water to a boil and add the cubed potatoes. Cook until tender, about 15-20 minutes. Drain and set aside.

3.In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and sauté until soft and translucent, about 5 minutes. Remove from heat and set aside.

4.In a bowl, combine the cooked potatoes, butter, milk, sautéed leeks, garlic powder, thyme, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste and keep warm.

5.On a baking sheet, place the tilapia fillets. Drizzle with the remaining olive oil and sprinkle with paprika, garlic powder, thyme, salt, and pepper. Rub the spices into the fish to coat evenly.

6.Bake the tilapia in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

7.To serve, place a generous scoop of leek and potato mash on each plate, top with a baked tilapia fillet, and garnish with fresh parsley.