Tilapia with Purple Potato Crust and Chive Rosemary Oil

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This was such a simple delicious meal to make, and cost next to nothing. We didn't have purple potatos at our local organic store so substituted red new potatos. I used to never make fish but since I've been watching Giada I now have lots of delicious fish recipes that are simple to make, delicious and my family gobbles up!

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Thought recipe was good. Most difficult part for me was to keep the potatoes on the fish, otherwise easy to make.

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ON THE CHIVE OIL: Fantastic but I chose not to use as much oil it called for which was smart. Make sure to salt it to your own taste.. not by recipe. Go light on it when drizzling it on top at the end.
ON THE POTATOES: I used red creamer potatoes which are WAY cheaper than purple potatoes and I think worked wonders. I assume they want purple potatoes because of the color it would add and they are smaller so they are easier to slice. But just go with the red potatoes!
ON THE OIL and butter IN THE DISH: Others at the table definitely thought it seemed oily- but I do not know where one should cut back. You definitely need the oil and the butter initially when pan-frying. Maybe when its done just pat it out a little?
ON THE FISH: I used tilapia which was great but I also think grouper or something similar would work!

BOTTOM LINE: Loved it!

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So im not the chef : but i tried with this one... My potatoes were ( i think to thick, not thin sliced like the recipe asked for. I'm going to be honest, i didnt measure out the rosemary or chives either, and this dinner was still AMAZING!
YOU CANT MESS IT UP!

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I haven't tried this recipe yet, but am looking forward to it, as it looked delicious on the show. But I'm wondering if this would be good on other fish, such as ling cod or bass? Any thoughts on this? I'm giving this dish 3 stars only because I haven't tried it yet, but it looked good on the show. I'll be sure to change the rating after I've tried it.

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I work as a part-time caterer and thought this recipe looked so pretty that I wanted to try it on my friends before adding it to my professional menu. I cooked it exactly as the directions stated and was pleasantly surprised that EVERYONE loved it! I made the fish with a side dish of vegetable orzo. I wasn't sure about the mango cheesecake and basil syrup -- but again, the cheesecake was a hit. I even made the same meal for a couple of children and they all had two servings. I'm not sure why everyone is saying the dish is oily -- we did not think so at all. I used exactly two tablespoons and every 4 pieces of fish. I think everyone should try this -- it was easy to prepare and it really goes over quite well. I recommended this dish to my brother who wants to make a special meal for his girlfriend.

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I made this for my family and everyone ate the whole thing! The potatoes and the fresh herbs made the fish so flavorful! I would definitely make this again. I might even use another type of fish such as snapper or grouper to switch things up. I highly recommend making this dish!

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I agree that it was definitely easier to put the potatoes in the skillet and lay the fish afterwards. I also use a little essence to kick the flavor up a knoch. I also don't agree that it was too oily. I only drizzled the olive oil dressing to add the finished touch.

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Giada, I love you but, I found that this recipe was just ok. I cut back on the oil as others mentioned it was too much and with that, I found it to be fine. I am also not a huge fan of alot of rosemary and I felt this recipe had too much for my liking. Overall this dish had a nice flavor but it was not a WOW for me. :

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This was still very good! But it was oily for me as well, which made my presentation disappointing. I like my food to look pretty! I did not bother to drizzle the EVOO when serving. I will be making this again, and I will be adjusting the oil/butter. I've hated fish my entire life and have only recently been trying out new fish recipes. This is a good one, if you're like me!