Potato Crusted Tilapia

A simple and easy recipe.




4 (4- to 6-ounce) tilapia fillets 8 to 12 ounces potatoes peeled and very thinly sliced (You can use Purple potatoes to add color) 2 tablespoon fresh minced rosemary leaves (or thyme) 2 tablespoons olive oil 2 tablespoons butter ½ cup extra-virgin olive oil ⅓ cup minced fresh chives ½ teaspoon salt ¼ teaspoon freshly ground black pepper

Nutritional information

No nutrition information available


Preheat the oven to 375 degrees F. Place the fish fillets on a work surface and season with salt and pepper. 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 potato side down in a single layer. Completely cover the surface of the pan, overlaying the potatoes like shingles. Sprinkle the potatoes with salt and pepper, and the 1 tablespoon rosemary leaves. Cook for 2 mins. Add the tilapia fillets on top of the potato layer 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.