Tilapia with Purple Potato Crust and Chive Rosemary Oil

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This was pretty fantastic! I sliced the potatoes myself- I actually found that the little partial slices that I accidentally cut when I was trying to slice really thinly worked nicely for covering the edges of the tilapia. I substituted dried oregano for the chives and it flavored the fish just as well. Everything complemented each other really nicely- I would certainly make this again!

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This was my first Giada recipe and I loved it! The flavors were so great. I didn't put to much of the oil over the fish, instead I cooked some potatoes on the side and drizzed the oil over them. Big Hit!! Will make it again and again. Thanks!

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The rosemary and chive really made this healthy fish flavorful! I will definitely serve this again. I love Giada's recipes, however, as others have noted there was too much oil.
Next time I'll cut the oil and butter in half. Once I saw all that oil I used less in the drizzle. Also, it was a little difficult to put the potatoes in without any splatter, I might try putting the potatoes in first next time.

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I really enjoyed this dish! Loved the fish and potato flavors together and the chives and olive oil was just the right finishing touch. I used a mandolin to slice the potatoes and then layered them, in the bottom of a skillet, then placed the fish on top and this worked great.

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I followed the directions to a T. It was absolutely delicious! Easy to follow recipe. My husband really loved it too! Next time, I will try to cut down on some of the oil and butter and see how it comes out becuase I want to enjoy this more often but it is a bit high in fat.

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This dish was SO DELICIOUS! I had no problems with it being too oily or the potatoes not crisping enough because I made just a few minor adjustments. I think slicing the potatoes with a mandolin is the key for this recipe. I substituted red for purple potatoes and sliced them to the thinness of a business card. I'm not sure how purple potatoes would've tasted, but the lighter neutral color of the potatoes I used really brought out the beautiful color of the chives and freshly-ground multi-color peppercorn medley on top. I used only 2 tbs of olive oil and 2 tbs of butter to fry the fish, potato side down, for about 5 mins until they started turning a little golden. Then I put the skillet in the oven for another 10 mins and the potatoes came out perfectly golden and crispy to complement the soft flaky fish... really wonderful pairing of textures! I skipped the chive oil and instead sprinkled rosemary, chives, garlic salt, and pepper on top of the potatoes before cooking, and then garnished with some more chives immediately before serving.

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I've been trying different tilapia recipes and so far this is my favorite. I just love how the rosemary complements the tilapia. I skipped the chive oil at the end and just added a spritz of lime juice. I too had trouble flipping the fish with the potatoes, but next time will take the advice to put the potatoes in first. It took less than five minutes to prepare and was delicious!

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I just made this tonight (7/13/2010 for dinner and I was first worried that it didn't turn out well but boy I was surprised when my husband said "hmmmm, it is good...really good! I like it a lot". I thought he was just trying to be nice but when I had my bite...hmmmm, my husband was right. It was awesome!

Will surely making it again!

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Until now I would not touch tilapia. Purple potatoes are my favorite, so I thought I would try this recipe. I got fresh tilapia from the market, made the dish, and realized I have a new favorite! Love it!!!! I served with Roasted Asparagus and purple potato squares. yum.

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made this as one of my 7 fishes for italian xmas eve and everyone raved! have made it several times since and continues to be a hit!