Fish with Crisp Potatoes

Description

Contributed by Catsrecipes Y-Group

• Source: Prevention Magazine May 2006
• 4 servings

Ingredients

• 4 medium Yukon Gold potatoes, scrubbed, cut in ¼" slices
• 2 tbsp extra virgin olive oil
• 4 (4 – 6 oz) skinless halibut or other fish fillets
• 1 (12 oz) bunch slender asparagus, trimmed
• 6 plum tomatoes, chopped, about 1 cup
• 2 tbsp chopped fresh basil or cilantro
• 1 tbsp fresh lime juice
• ½ tsp minced garlic

Procedures

1. Heat over to 400°F.
2. Coat 13"x9" baking dish with cooking spray.
3. Add potatoes, drizzle with oil and spread in even layer.
4. Toast potatoes until browned on bottom, 30 – 45 minutes.
5. Remove from oven.
6. Turn potatoes so browned side is up.
7. Increase oven temp to 450°F.
8. Place fish on potatoes.
9. Place asparagus between fillets.
10. Return to oven and roast until fish is opaque in center, 8 – 10 minutes for thin fillets and 12 – 15 minutes for thicker fillets.
11. Let stand while making salsa.
12. Combine tomatoes, basil, lime juice, and garlic.
13. Use wide spatula to serve potatoes with a portion of fish.
14. Distribute asparagus evenly.
15. Top with spoonful of salsa.

Nutritional information

Per Serving: 356 cal | 30 g protein | 36 g carb | 10 g fat | 1.5 g sat fat | 36 mg chol | 4 g fiber | 118 mg sod