Tilapia With Purple Potato Crust And Chive Rosemary Oil
From iwannabachef 12 years agoIngredients
- 4 (4- to 6-ounce) tilapia fillets shopping list
- 8 to 12 ounces purple potatoes, peeled and very thinly sliced shopping list
- 1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 1/3 cup minced fresh chives shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
How to make it
- 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.
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