HEALTHY BAKED FISH AND CHIPS

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

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[edit] Ingredients

• 4 large red potatoes, thinly sliced
• 1 fennel bulb, trimmed and thinly sliced
• 2 cloves garlic, minced
• 2 tbsp. olive oil
• 3/4 tsp. sea salt, plus 1/8 tsp.
• 1/2 tsp. coarsely ground black pepper
• 4 pieces white fish (ie. scrod, Halibut, pollock)
• 1 medium tomato, diced
• 1 large mango, peeled, diced and drizzled with lime juice
• feathery fennel tops

[edit] Directions

Preheat oven to 425'F. In shallow 2 1/2 quart casserole, toss potatoes, fennel, garlic, olive oil, 3/4 tsp. sea salt and 1/4 tsp. pepper. Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once. Sprinkle fish with remaining sea salt and pepper. Arrange fish on top of Potato mixture; bake 10 - 15 minutes longer or until fish flakes easily when tested with fork. Sprinkle with diced tomato and mango. Garnish with fennel tops

[edit] Other Links

[edit] See also