Originally Posted by WolfyOne
Roasted Fish & Potatoes
1 1/2 lbs all purpose potatoes (4 to 5 medium) peeled, sliced 1/4 inch thick
4 teaspoons olive oil, divided
4 teaspoons chopped fresh rosemay or 1 teaspoon dried, divided
1/2 teaspoon salt divided
1/4 teaspoon ground pepper, divided
1 tablespoon fresh lemon jiuce
1 lb striped bass, sea bass, red snapper or halibut fillets
1 tablespoon chopped chives or parsley (optional)
I'm trying this one tomorrow, thanks for all the great recipes.
1) Heat oven to 450 F. Coat 9x13 baking dish with nonstick cooking spray
2) In baking dish, toss potatoes with 2 teaspoons olive oil, 2 teaspoons of the rosemary, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cover, bake 25 minutes. Meanwhile, in a small bowl, stir together lemon juice, the remaining 2 teaspoons of olive oil, the remaining 2 teaspoons of the rosemary, the remaining 1/4 teaspoon of salt and the remaining 1/8 teaspoon of pepper.
3) Lay fish pieces, skin side down, over potatoes. Spoon lemon juice mixture over fish. Return to oven; bake, uncovered, an additional 10 to 20 minutes (depending on thickness of fish) or until fish flakes easily with a fork and potatoes are tender.
4) Sprinkle with hives, if desired; serve with lemon wedges.
4 servings
Preparation time: 15 minutes
Ready to serve: 40 minutes
Per serving: 285 calories, 7.5 g total fat (1 g saturated fat), 24 g protein, 31 g carbs, 91 mg cholesteral, 379 mg sodium, 3 g fiber,
Star nutrients: Vitamin b6 (39%) Vitamin B12 (72%) Vitamin C (57%) Niacin (25%) Phosphorus (30%) Copper (24%) Magnesium (21%) Thiamin (18%)
This is an alternative to deep fried fish and chips
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