[WolfyOne]

Roasted Fish & Potatoes

1 1/2 lbs all purpose potatoes (4 to 5 medium) peeled, sliced 1/4 inch thick
4 teaspoons olive oil, divided
4 teaspoons chopped fresh rosemay or 1 teaspoon dried, divided
1/2 teaspoon salt divided
1/4 teaspoon ground pepper, divided
1 tablespoon fresh lemon jiuce
1 lb striped bass, sea bass, red snapper or halibut fillets
1 tablespoon chopped chives or parsley (optional)

1) Heat oven to 450 F. Coat 9x13 baking dish with nonstick cooking spray

2) In baking dish, toss potatoes with 2 teaspoons olive oil, 2 teaspoons of the rosemary, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cover, bake 25 minutes. Meanwhile, in a small bowl, stir together lemon juice, the remaining 2 teaspoons of olive oil, the remaining 2 teaspoons of the rosemary, the remaining 1/4 teaspoon of salt and the remaining 1/8 teaspoon of pepper.

3) Lay fish pieces, skin side down, over potatoes. Spoon lemon juice mixture over fish. Return to oven; bake, uncovered, an additional 10 to 20 minutes (depending on thickness of fish) or until fish flakes easily with a fork and potatoes are tender.

4) Sprinkle with hives, if desired; serve with lemon wedges.

4 servings
Preparation time: 15 minutes
Ready to serve: 40 minutes

Per serving: 285 calories, 7.5 g total fat (1 g saturated fat), 24 g protein, 31 g carbs, 91 mg cholesteral, 379 mg sodium, 3 g fiber,
Star nutrients: Vitamin b6 (39%) Vitamin B12 (72%) Vitamin C (57%) Niacin (25%) Phosphorus (30%) Copper (24%) Magnesium (21%) Thiamin (18%)

This is an alternative to deep fried fish and chips