TILAPIA WITH PURPLE POTATO CRUST AND CHIVE ROSEMARY OIL
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tilak Thapa
[email protected]I'm not sure what went wrong, but my dish didn't turn out well. The potato crust was too thick and the fish was dry. I think I'll try a different recipe next time.
Jair Regino
[email protected]This was a great recipe! The tilapia was cooked perfectly and the potato crust was crispy and flavorful. I would definitely recommend this recipe to anyone who is looking for a delicious and easy way to cook tilapia.
Sunday Mesaih
[email protected]I was disappointed with this recipe. The potato crust was soggy and the fish was overcooked. I think I'll try a different recipe next time.
Isatu Feika
[email protected]This dish was a bit too salty for my taste, but otherwise it was delicious. I think I would reduce the amount of salt in the potato crust next time.
Hamid Ulhaq
[email protected]I'm not a fan of fish, but I really enjoyed this recipe. The potato crust was crispy and flavorful, and the fish was cooked perfectly. I would definitely recommend this recipe to anyone who is looking for a healthy and delicious way to cook tilapia.
Elegant Joy Okah-Tim
[email protected]This recipe is a keeper! The tilapia was cooked perfectly, and the potato crust was crispy and flavorful. I served it with a side of roasted vegetables, and it was a delicious and healthy meal.
Itz prince Faruk
[email protected]I added some chopped sun-dried tomatoes to the potato crust, and it was delicious! I also used a lemon-herb infused olive oil instead of the chive rosemary oil, and it was a great combination.
somon media
[email protected]This was a great way to use up some leftover purple potatoes. The crust was crispy and flavorful, and the fish was cooked perfectly.
Orgil Erhembayr
[email protected]I'm not a big fan of tilapia, but I really enjoyed this recipe. The potato crust and chive rosemary oil really elevated the fish.
Lisa McV
[email protected]This dish was easy to make and turned out delicious. The tilapia was flaky and moist, and the potato crust was crispy and flavorful. I would definitely recommend this recipe.
Jerry Osademe
[email protected]I was skeptical about the purple potato crust, but it turned out great! It added a nice color and flavor to the fish. The chive rosemary oil was also a nice touch.
Ugochi Karen
[email protected]This tilapia with purple potato crust was a hit! The crust was crispy and flavorful, and the fish was cooked perfectly. I'll definitely be making this again.