Potato Crusted Tilapia with Chive Oil

Serves 2

Ingredients:
- 2 T olive oil
- 1 Russet potato
- 2 6 oz. tilapia filets
- Salt and pepper
- 2 T chopped rosemary
- 1/3 cup chopped chives
- 1/2 cup extra virgin olive oil

Method:

1. Slice the potato on a mandolin to about 1/8th inch thick.
   
2. Salt and pepper the tilapia filet.
3. Wrap the potato around the tilapia, overlapping the potato pieces.
   
4. Salt and pepper the potato, and sprinkle 1 T of rosemary over the top.
   
5. Heat a medium saucepan over medium-high heat. Add 1 T extra virgin olive oil to the pan.
   
6. When hot, carefully place the tilapia and potato in the pan. Flip once after 5 minutes, or when potato is browned on the bottom.
7. Meanwhile, whisk together 1/2 cup extra virgin olive oil, salt, pepper, chive, and rosemary.
   
8. Once the other side of the potato is browned, remove tilapia from pan onto a plate. Drizzle 1/2 the oil over each piece of fish.
   
9. Serve with a cheese bread and simple salad.
   

EAT