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Tilapia with Purple Potato Crust and Chive Rosemary Oil Recipe

Tilapia with Purple Potato Crust and Chive Rosemary Oil

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Average Rating:

Total Reviews: 111

Showing 41-50 of 111

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  • on January 11, 2010

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    Me and my family thought this on has way to much oil in it!!!!

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  • on December 30, 2009

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    Everyone is saying it is too much oil. However, I BELIEVE the error is that people are cooking the potatoes and fish in the 1/4 c. of oil and NOT the 2 TBSP listed earlier in the recipe. 2 TBSP of oil and 2 TBSP of butter was the perfect amount for my fish and potatoes. The 1/4 c. oil is for the herb oil at the end of the recipe which is FANTASTIC. Great recipe and I would suggest this recipe for any occasion feeding any type of picky eater.

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  • on December 04, 2009

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    This turned out to be pretty good..... The only thing I would change is to maybe up the butter amount and cut back on the Olive oil. I personally like my fish cooked in butter rather then oil(same for fried potatoes. Also, I didn't even bother to make the chive/rosemary oil for drizzling.
    Used our Mandoline to cut the potatoes thin and they turned out just right.
    Also, I just lined the potato slices on the entire bottom of the pan and then set the tilapia on top of it...waaay easier. And if someone wants some extra taters...there they are.
    Also, I used Lemon Pepper and Garlic Salt to season mine.

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  • on November 18, 2009

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    I loved this recipe. I do however agree that the extra chive/rosemary oil was a waste. I would also like to coat the entire bottom of the skillet with the potato slices, as my family loves them so much. I used what we had which was the small Klondike yellow potatoes & served it all over israeli couscous with a small spring mix salad. It was wonderful! This recipe makes me forget I had to buy the lower priced tilapia instead of halibut or sea bass.

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  • on November 03, 2009

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    wow! that was delicious!

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  • on October 02, 2009

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    easy, and I also used only 1T oil and 1T butter. My 4yr and 5yr olds never had Tilapia before. They ate every bit of it and asked for more. Who knew? Apparently Giada did, thanks!

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  • on September 13, 2009

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    very easy to make, did not have chives so I used minced scallions instead. Only used half of the chive/scallion oil. delicious!

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  • on August 25, 2009

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    The first time that I made this dish, I followed the recipe exactly. The flavor was delicious, but the tilapia was just SWIMMING in the oil.

    The second time I made this dish, I topped the tilapia with just the chives, rosemary, salt, and pepper (instead of the chives, rosemary, and olive oil sauce. I am glad I adjusted the recipe, because this was the change it needed to make this a superb dish.

    Thanks Giada for providing such an excellent recipe!

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  • on August 15, 2009

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    This fish was wonderful, my parents loved it! I didn't have a skillet that I could put in the oven, so I just fried the fish on top of the potato layer over medium heat and sprinkled it with the salt and pepper, rosemary, and chives. I had extra slices of potato, so I just threw that into the skillet and fried it all together.

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  • on August 06, 2009

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    I used less oil than it called for in the drizzle (about half. I served it with a small salad and brown rice instead of the spinach and put a slice of lemon on the plate. My kids (ages 2 and 4 loved squeezing the lemon on thier fish and they both ate really well! BTW my kids have never had fish before so this must be fabulous because they are both picky! Yippee for a proud Mommy moment!!!

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