Tilapia with Purple Potato Crust and Chive Rosemary Oil

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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!!

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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 ..

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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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Although I do agree with many of the other reviewers about this recipe calling for way too much oil, the overall taste of the dish was deserving of my 5 stars. I'd definitely make this again, but will substantially reduce the amount of oil used and use UNSALTED butter instead. Also, for those of you having a hard time making paper thin slices of potatoes, I have found that it's super easy using a vegetable peeler to make perfectly round thin slices. And don't be shy with the potatoes, use lots of them!

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Tried it with Salmon instead of Tilapia and it was delicious!!! Giada, you are definitely the Best!

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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.

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mmm very good

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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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I love Giada's recipes and this is an excellent one for tilapia. I have made this several times and have used other new potatoes besides the purple and really like the color better with white or yellow fleshed potatoes. Since I am used to reducing the recipes- for just the two of us- I only used 1 tbsp of oil and 1 of butter and I thought that was perfect for 2 filets. I probably added more potatoes than is called for with only 2 pieces of fish, because I like a lot of crispy potatoes. I actually was successful adding potato topped filets to the pan. I was skeptical but I think using the mandoline to slice the potatoes very thinly helped.

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I'm sorry I couldn't give this five stars, but I felt the whole dish was entirely too oily. My husband also agreed. I probably won't be making this again.