Ingredients
- 4 (110 to 170g) tilapia fillets
- 225 340g purple potatoes, peeled and very thinly sliced
- 1 tbsp fresh minced rosemary leaves, plus 1 tbsp
- 30ml olive oil
- 30g butter
- 120ml extra-virgin olive oil
- 15g minced fresh chives
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
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