Best 2 Tilapia With Purple Potato Crust And Chive Rosemary Oil Recipes

Feast your eyes on a culinary masterpiece that tantalizes your taste buds and captivates your senses – Tilapia with Purple Potato Crust and Chive-Rosemary Oil. This delectable dish is a symphony of flavors and textures, featuring a crispy purple potato crust that envelops the tender, flaky tilapia fillets. The vibrant purple hue of the crust adds a touch of elegance, while the chive-rosemary oil drizzle imparts a burst of aromatic freshness. Accompanying this main course are two equally enticing recipes: a medley of roasted vegetables that showcase the natural sweetness of carrots, parsnips, and broccoli, and a refreshing grapefruit salad with a hint of mint that provides a light and tangy counterbalance to the richness of the tilapia. Get ready to embark on a culinary journey that will leave you craving for more.

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TILAPIA WITH PURPLE POTATO CRUST & ROSEMARY CHIVE OIL

Tilapia With Purple Potato Crust & Rosemary Chive Oil image

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

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

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

Tilapia With Potato Crust and Chive Rosemary Oil image

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

Ingredients

4 (4 -6 ounce) tilapia fillets
8 -12 ounces potatoes, peeled and very thinly sliced (refer to note below)
1 tablespoon fresh minced rosemary, plus 1 tablespoon
2 tablespoons olive oil
2 tablespoons butter
1/2 cup extra-virgin olive oil
1/3 cup minced fresh chives or 1/3 cup scallion
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

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

Tips:

To achieve a crispy crust on the tilapia, ensure the fish is patted dry before coating it with the potato crust mixture.
For a flavorful and aromatic chive-rosemary oil, use fresh herbs and infuse them in the oil over low heat to extract their flavors.
To prevent the purple potato crust from becoming too oily, drain the potato mixture thoroughly after frying.
For a visually appealing presentation, arrange the tilapia fillets on a bed of sautéed vegetables or a bed of fresh herbs.
Serve the tilapia with lemon wedges or tartar sauce for an extra burst of flavor.

Conclusion:

This recipe for tilapia with purple potato crust and chive-rosemary oil offers a unique and delicious take on a classic dish. The crispy potato crust adds a delightful textural contrast to the tender fish, while the chive-rosemary oil infuses the dish with a vibrant herbal flavor. Whether you're looking for an impressive dish for a special occasion or a flavorful weeknight meal, this tilapia recipe is sure to satisfy your taste buds.