Roasted Fish with Potatoes

Roasted Fish with Potatoes

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From: EatingWell Magazine, September 1997

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon chopped fresh parsley
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 1¼ pounds mahi-mahi, or tilapia, cut into 4 portions
  • 4 teaspoons lemon juice, plus wedges for garnish
  • 1 pound red potatoes, (4-8 potatoes), scrubbed and thinly sliced


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  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Toss potatoes with garlic, oil, ¼ 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 information

  • Per serving: 289 calories; 8 g fat(1 g sat); 2 g fiber; 23 g carbohydrates; 29 g protein; 40 mcg folate; 103 mg cholesterol; 2 g sugars; 0 g added sugars; 346 IU vitamin A; 18 mg vitamin C; 38 mg calcium; 3 mg iron; 430 mg sodium; 1,228 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 3 lean meat, 1½ fat

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