Crispy tilapia with Mediterranean mashed potatoes

Cook the potatoes with salt until done. Drain and mash the potatoes with the olive oil, salt, pepper and Provencal herbs to a smooth puree. Keep the puree warm.

Meanwhile, cook the green beans until done.

Mix the chips with the cheese. Spoon the sweet pepper cubes through the tortilla cheese mixture. Preheat the oven grill.

Drizzle fish fillets with lemon juice and place them side by side on a baking tray. Sprinkle with salt and pepper and cover the fish fillets with a layer of the tortilla mixture.

Place the baking sheet 10 cm under the oven grill and toast the tilapia fillets until golden brown and done in 5-6 minutes.

Spoon the roasted fish fillets onto 4 warm plates and serve with the green beans and mashed potatoes.