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 alian925
on May 15, 2012
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used coconot oil instead, so this did not crisp up the way I know it should, but was still delicious and gorgeous to look at. will use olive oil this time.
By peteoscar
bronx,
on December 26, 2011
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mmm very good
By Betty_B
Flushing, NY
on November 13, 2011
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Delicious and beautful presentation! The rosemary really complimented the fish. I couldn't find purple potatoes so I used red potatoes instead. I used the blade attachment on my cuisinart to thinly slice the potatoes. I would have prefered the potatoes a little more crispy but was not able to cook them longer as the fish was fully cooked after 15 minutes.
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