Tilapia with Purple Potato Crust and Chive Rosemary Oil

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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.

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I tried this with Russet potatoes as that is what I had on hand. My husband loved it. Will use this again and again.

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I gave this recipe four stars based in potential. The recipe calls for too much oil as other reviews. I would use 1/8 cup of extra virgin olive oil and use only 1 tbl of olive oil. I literally had to tilt my plate so the excess oil would drain off. I ALS added a little bit of lemon juice for added flavor. My Hubby said to cook it a little longer so the potatoes we more of a crispy golden brown. I used red potatoes and I have to practice cutting them paper thin!

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I loved the fresh flavor of this dish. I agree with the other reviewers - use less butter and olive oil in the skillet.

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In my family this is our most favorite recipe for fish ever!!! Giada, you hit the nail on the head with this one.

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Very tasty and a classy dish at that with all the herbs. But way too much oil as several have mentioned.
To make a healthier version, I'd skip the potatoes, and use just the herbs instead of the herb-oil, after drizzling the fish with the olive oil, salt and pepper.