Tilapia With Potato Crust & Chive Rosemary Oil

Prep Time
Cook Time
Ready In

"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."

Original is 4 servings


  • Serving Size: 1 (212.5 g)
  • Calories 488.7
  • Total Fat - 40.3 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 60.6 mg
  • Sodium - 504.4 mg
  • Total Carbohydrate - 9.3 g
  • Dietary Fiber - 1.5 g
  • Sugars - 0.7 g
  • Protein - 22.6 g
  • Calcium - 50 mg
  • Iron - 1.3 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the oven to 375 degrees F.

Step 2

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.

Step 3

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).

Step 4

Meanwhile, combine the extra-virgin olive oil, chives or scallions, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.

Step 5

To serve, place the fish on serving plates, potato side down. 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


  • Mandolin or food processor with slicing blades (helps cut the potatoes real thin)

4 Reviews


Excellent! I used my mandoline to get the nice thin slices of potato. We don't like Tilapia, so used Alaskan Keto Salmon instead. I did struggle to get the potato covered fish into the pan. Potatoes went one way and the fish the other! Next time, I think I'll arrange the potatoes in the pan and immediately put the fish on top. Other than that, this was a beautiful presentation and the flavor was so, so good! I didn't think we'd use all the chive oil (it looked like too much!). But unlike Kathy, I'm ashamed to say we wolfed it all down. Thanks for posting - we'll definitely be making this again!


review by:
(29 Oct 2019)


Beautiful recipe.I seasoned the potatoes with olive oil, salt and pepper before putting them over the fish, to make sure they will stick together and become crisp.And added the rosemary leaves in between potatoes. It came out perfect.The fish was juice and the potatoes crisp. Loved it!


review by:
(3 Nov 2016)


Excellent! We really loved the flavor, due to the fresh rosemary and drizzling oil. I halved the oil mixture and found it was enough for us. We also really loved the potatoes. I used my mandoline and it was really quick. Next time, I will leave the potato-side-down tilapia on the stovetop longer,so the potatoes can get browned and crispy, and compensate by cooking in the oven for a little less time. Thank you for a delicious fish recipe!!


review by:
(2 Apr 2016)


Great fish! I used half frozen tilapia and used herbs from the garden. I didn't have the full half cup of olive oil so used about 1/3 cup. This was a great way to make frozen fish taste wonderful! Thanks for sharing!


review by:
(11 Sep 2015)

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