Tilapia With Purple Potato Crust & Rosemary Chive Oil

• 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
• 12 cup extra virgin olive oil
• 13 cup fresh chives, minced
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper

1. Preheat the oven to 375.
2. Season tilapia fillets with salt and pepper.
3. Layer potato slices on top of the fillets, overlapping the potatoes to cover.
4. Sprinkle the potatoes with salt and pepper and 1 tablespoon of the rosemary leaves.
5. In a large, oven proof skillets melt the butter and the olive oil.
6. When the butter is melted and the oil is hot, carefully add the fish, potato side down.
7. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
8. ROSEMARY CHIVE OIL.
9. Combine the extra-virgin olive oil, chives, the remaining 1 Tbsp rosemary, salt and pepper in a small bowl.
10. To serve, drizzle the rosemary chive oil over the fish, potato side up.

tilapia fillets, purple potatoes, rosemary, olive oil, butter, extra virgin olive oil, fresh chives, salt, ground black pepper

Taken from www.food.com/recipe/tilapia-with-purple-potato-crust-rosemary-chive-oil-397306 (may not work)