Photo: Tilapia with Purple Potato Crust and Chive Rosemary Oil Recipe
Ingredients
- 4 (4- to 6-ounce) tilapia fillets
- 8 to 12 ounces purple potatoes, peeled and very thinly sliced
- 1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup extra-virgin olive oil
- 1/3 cup minced fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.
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By bluesatin
on April 26, 2013
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I read every single review b4 I made this. wanna make the best fish you've ever eaten??
1 T Butter
1 T Olive oil Everyone is right - finished product has too much grease.
Slice the potatoes thin w/ a sharp knife. You can get them thinner that way. It will take you 3 min for 4 small potatoes.
Use whatever potatoes you like. I did baby reds
Make the rosemary chive oil - I'll get to what to do w/ it further down
Heat the Butter & Olive oil in a cast iron skillet. Overlap potato slices in the skillet & lay the fish on top. Cook on high heat to start to crisp the potatoes for about 5 min. Then transfer to oven to finish.
When done - take out & BASTE w/ the rosemary/chive oil, sprinkle w/ 2T of grated parm & bake 3 more min
Everyone wanted more more more. No one needs to drizzle that entire amount of oil over the fish at the end. We saved it for other dishes later. This is so simple. Make it & you will not be disappointed - I promise!!
By monicaclaire813
on March 20, 2013
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Tasty yes.. Oily oh yes. I've been trying to perfect this recipe since November last year. Using Pyrex and skillet and pans. Nothing has made the potatoes crisp. Reducing the oil and butter may be the only thing. Will try it again tomorrow ..
By keno36
on December 06, 2012
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Wow! What a great dish. I did not use the added oil & rosemary at the end, but just drizzled the rosemary, oil and chives left in the pan to the talapia potato on the serving dish. Thanks to Giada from a novice cook, allthough I had very good training from my super chef wife as her line cook. 5 Stars
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