Tilapia With Purple Potato Crust Rosemary Chive Oil Recipes

POTATO-CRUSTED TILAPIA

Steps:

• Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
• Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
• Serve fish with lemon wedges.

TILAPIA WITH PURPLE POTATO CRUST & ROSEMARY CHIVE OIL

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.

TILAPIA WITH POTATO CRUST AND CHIVE ROSEMARY OIL

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.