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Fish with Crisp Potatoes

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Description Edit

Contributed by Catsrecipes Y-Group

  • Source: Prevention Magazine May 2006
  • 4 servings

Ingredients Edit

Directions Edit

  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 Edit

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

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