I've been looking for some new recipes lately and can't believe I haven't come across this one yet. I am a big fan of Giada de Laurentiis and also a big fan of tilapia. I made this tonight for dinner and it is soo good. I halved the recipe and also didn't have any fresh rosemary, so I used dried thyme. After baking it in the oven, the potatoes still were not crispy on the edges, so I placed the skillet back on the stove top on a high heat for a few minutes to brown the potatoes. The chive oil that you drizzle on top is really good!
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
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.
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.
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