Tilapia with Purple Potato Crust and Chive Rosemary Oil

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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.

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My favorite dish!! I never heard of purple potatoes. I had to go to a health store to buy them and it was well worth it! So tasty and filling-love it!

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I served this tonight and it was a huge hit!! I used red potatoes since I had them, and I sliced them myself. It worked just fine, although I think a mandolin would have worked better to slice the potatoes. I think I put too much oil in the pan, but it still tasted wonderful! I agree with someone else who said that rosemary really makes this dish. All in all, this was a wonderful way to prepare fish and I will definitely serve this again!

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This was excellent! And I actually forgot to serve the chives in the olive oil. I made it, but forgot to serve it. But it was superb even without it! It was so simple to make, this will definitely be in my rotation!

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The purple potatoes made this dish absolutely gorgeous, as well as delicious! Very easy to make and impressive to guests. I made 12 small filets (approx 2" x 5", so to fit them all into the oven at the same time after the fry pan process, I transferred all of them onto a non-stick baking pan. It worked beautifully! I had a lot of leftover Chive Rosemary Oil, but I'll keep that refrigerated and use it later for other dishes....or maybe the same dish again! Super yummy.

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I decided to try tilapia, which I bought frozen ast Costco. About 5 ounces each.

I substituted red potatoes for the purple ones since I already had them. I wouldn't do with out the fresh rosemary on this one, it is really central to the whole flavor.

This recipe ROCKS! and is very quick and easy.