Tilapia With Potato Crust And Chive Rosemary Oil Food
TILAPIA WITH PURPLE POTATO CRUST & ROSEMARY CHIVE OIL
I saw this recipe on Food network. It is a Giada recipe and it looks tasty. You could use regular potatoes if you can't find the purple ones. I think the purple ones are used for the pretty color. I haven't made this yet. I wanted to put it here so I could find it again.
Provided by Zaney1
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 395.9, Fat 39.6, SaturatedFat 8.3, Cholesterol 15.3, Sodium 336.1, Carbohydrate 10.4, Fiber 1.5, Sugar 0.5, Protein 1.4
TILAPIA WITH POTATO CRUST AND CHIVE ROSEMARY OIL
This fish recipe is one of my family's favorite. It's easy enough for a weeknight, but elegant enough to serve at a dinner party or special occasion. My hubbie who isn't a fish fan at all, does not turn his nose up when this dish is served, instead he rather enjoys it. Originally a Giada recipe.
Provided by ForeverMama
Categories Weeknight
Time 30m
Yield 4 serving(s)
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 minutes. (Note: if your fish filets can't all fit in a skillet, these can be easily transferred to a pyrex dish prior to placing in the oven, as long as you use a long enough spatula that holds potatoes keeping them intact).
- Meanwhile, combine the extra-virgin olive oil, chives or scallions, 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.
- NOTE: Potatoes must be very thinly cut (as thin as potato chips) preferably using a mandolin or a food processor with a slicing blade.
Nutrition Facts : Calories 503.9, Fat 41.5, SaturatedFat 9, Cholesterol 72, Sodium 404.7, Carbohydrate 10.3, Fiber 1.4, Sugar 0.5, Protein 24.1
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