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Mediterranean Roasted Fish & Vegetables

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

From EatingWell:  January/February 1999

Here’s a roasted fish entree plus side dish all in one package. Besides the convenience of one roasting pan, both the fish and the vegetables get the benefit of their flavors mingling as they cook side by side. The recipe calls for a firm white fish, such as striped bass or cod, but salmon would also work beautifully with the fennel, potatoes and tomatoes.

6 servings | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Preheat oven to 450°F.
  2. Mince 2 garlic cloves and place in a small bowl. Whisk in 1 1/2 tablespoons oil and anchovy paste, if using. Combine fennel and onion in a 9-by-13-inch (or similar-size 3-quart) baking dish; add the garlic mixture and toss to coat.
  3. Roast the fennel mixture, uncovered, stirring occasionally, until softened, 20 to 25 minutes.
  4. Add potatoes, tomatoes and their juice, water, 3/4 teaspoon salt and pepper. Cover tightly with foil and bake until the potatoes are tender, 35 to 40 minutes more.
  5. Meanwhile, mince the remaining garlic clove and place in a small bowl. Add breadcrumbs, fennel seeds, lemon zest, the remaining 1/2 tablespoon oil and 1/4 teaspoon salt; season with pepper. Mix with your fingers until blended.
  6. When the potatoes are tender, place fish on top of the vegetables and sprinkle the breadcrumb mixture over all. Roast, uncovered, until the fish is opaque in the center and the breadcrumbs are browned, 10 to 15 minutes. Serve immediately.

Nutrition

Per serving : 349 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 49 mg Cholesterol; 43 g Carbohydrates; 28 g Protein; 7 g Fiber; 644 mg Sodium; 1551 mg Potassium

2 Carbohydrate Serving

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

Tips & Notes