Lemon-Paprika Tilapia with Potato Rutabaga Mash

Directions

Place potatoes and rutabaga in medium saucepan.

Add enough cold water to cover by 2 inches; sprinkle generously with salt.

Boil until vegetables are tender, about 18 minutes.

Drain; return vegetables to pot.

Stir over medium heat 1 minute to dry out slightly.

Add 4 tablespoons butter; mash to coarse puree.

Stir in warm milk.

Season to taste with salt and pepper.

Sprinkle tilapia fillets with salt and pepper and 1 teaspoon paprika.

Melt remaining 2 tablespoons butter large skillet over medium-high heat.

Add fish and cook until just opaque in center, about 2 minutes per side.

Divide potato-rutabaga mash among plates.

Place fish alongside mash.

Add shallots to skillet and sauté until beginning to soften, about 2 minutes.

Add white wine and boil until reduced by about half, about 3 minutes.

Add parsley, whipping cream, lemon peel, and ½ teaspoon paprika; stir until thickened to sauce consistency, about 1 minute.

Season sauce to taste with salt and pepper.

Spoon sauce over fish and potato-rutabaga mash.