Roasted Fish with Potatoes

From EatingWell: September 1997, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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

4 servings

Active Time: 15 minutes

Total Time: 1 hour

Nutrition Profile

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

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
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.
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