Tilapia With Purple Potato Crust & Rosemary Chive Oil
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 tilapia fillets
- 8 ounces purple potatoes, peeled and very thinly sliced
- 2 tablespoons fresh rosemary leaves, minced and divided
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1⁄2 cup extra virgin olive oil
- 1⁄3 cup fresh chives, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Preheat the oven to 375.
- Season tilapia fillets with salt and pepper.
- Layer potato slices on top of the fillets, overlapping the potatoes to cover.
- Sprinkle the potatoes with salt and pepper and 1 tablespoon of the rosemary leaves.
- In a large, oven proof skillets melt the butter and the olive oil.
- When the butter is melted and the oil is hot, carefully 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.
- ROSEMARY CHIVE OIL.
- Combine the extra-virgin olive oil, chives, the remaining 1 Tbsp rosemary, salt and pepper in a small bowl.
- To serve, drizzle the rosemary chive oil over the fish, potato side up.
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RECIPE SUBMITTED BY
Zaney1
United States
Married for 22years.