Tilapia with Purple Potato Crust and Chive Rosemary Oil

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Difficult

ingredients

  • 4 (4- to 6-ounce) tilapia fillets
  • 8 to 12 ounces purple potatoes, peeled and very thinly sliced
  • 1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup minced fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 375 degrees F.

Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.

Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.

Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.

To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 4 reviews

  • on December 12, 2013

    Flag

    The tilapia with the potato was delicious. I only bought one potato and had quite a bit left over. I just fried up the extra with a little butter and olive oil, and it was a nice side. Now, about the chive rosemary oil. How should I say this - it was not as yummy as Giada said it would be. Actually, it was quite bad. The dish, however, didn't need it. We just used a little lemon juice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 11, 2013

    Flag

    I made this tonight and it was a 5 star. Wonderful flavor, easy recipe. It was tricky to turn over the potatoes but what the heck…it was fun. Thank you Giada.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 10, 2011

    Flag

    My four year old daughter and I made this recipe together. It was very easy and the outcome was incredible... I absolutely love Giada's recipes, I've made several of them now and cannot complain about one.. THANK YOU!! :)

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.