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Roasted Fish with Potatoes

http://www.eatingwell.com/recipes/roasted_fish_with_potatoes.html

From EatingWell:  September 1997, The Essential EatingWell Cookbook (2004)

To save time, use a food processor to slice the potatoes.

4 servings | Active Time: 15 minutes | Total Time: 1 hour

Ingredients

• 1 pound red potatoes, (4-8 potatoes), scrubbed and thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, divided
• Freshly ground pepper, to taste
• 1 1/4 pounds mahi-mahi, or tilapia, cut into 4 portions
• 4 teaspoons lemon juice, plus wedges for garnish
• 1 tablespoon chopped fresh parsley

Preparation

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Toss potatoes with garlic, oil, 1/4 teaspoon salt and a generous grinding of pepper in the prepared pan. Cover with foil and roast until tender when pierced with a knife, 30 to 40 minutes.
3. Place fish fillets on potatoes, skin-side down; sprinkle with remaining salt, pepper, lemon juice and parsley. Bake until the fish is opaque in the center, 10 to 15 minutes. Serve with lemon wedges.

Nutrition

Per serving : 290 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 103 mg Cholesterol; 23 g Carbohydrates; 29 g Protein; 2 g Fiber; 430 mg Sodium; 1128 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 3 lean meat, 1 1/2 fat