Sunday, August 9, 2009

potato crusted tilapia with chive oil

here's a wonderfully simple, and flavorful fish recipe for a summer dinner. i saw giada making this a few weeks ago and thought it looked pretty and easy-to-make! since then ive made it several times for dinner. I use less butter and have tailored the recipe for 2 instead of 4...

here's my adaptation of giada's recipe:

- 2 tilapia filets
- about 3-4 medium red bliss potatoes thinly sliced
- 1 tbsp fresh minced rosemary
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 cup olive oil (for chive oil)
- 1/4 cup fresh minced chives (for chive oil)
- sea salt
- freshly ground black pepper

1. Preheat oven to 375

2. Thinly slice potatoes. A mandolin slicer is preferable; but if you don't have one, just be careful when slicing with a knife.

3. Place filets on work surface and season both sides with salt and black pepper. Top each filet of with enough slices of potatoes to cover the surface of the fish; overlaying the potatoes like shingles. sprinkle potatoes with a bit more salt and pepper. Sprinkle rosemary on top.

4. Heat a large oven-proof skillet over medium-high heat. Add butter then olive oil. When oil is hot, add fish (potato-side down). Place in oven for 15-17 minutes until fish is cooked through.

5. Meanwhile prepare the chive oil: by combining the olive oil, minced chives, salt and pepper.

6. Remove from oven. Plate fish with potato side up. Very lightly drizzle with chive oil.

TIP: You will definately have leftover chive oil, which you can store and use elsewhere. It is great rubbed on some flakey and toasty sourdough bread!

TIP: you can substitute the red bliss potato 'shingle-action' with whatever is starchy and in season...perhaps, purple potatoes?

How do you like to prepare fish?