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Recipes
This uses just eight ingredients and one pan.
Ingredients
| Qty. | Measurement | Description |
|---|---|---|
| 2 | pound | new red potatoes, scrubbed and thinly sliced |
| 3 | garlic clove, minced | |
| 2 | tablespoon | extra-virgin olive oil |
| 1/2 | teaspoon | salt, plus more to taste |
| 1/4 | teaspoon | freshly ground black pepper, or to taste |
| 1 1/4 | pound | filets of striped bass, or grouper fillet, cut into portions |
| 4 | teaspoon | fresh lemon juice, plus wedges for garnish |
| 1 | tablespoon | fresh parsley, chopped |
Preparation Cook: 35 Min
- Preheat oven to 400 degrees F (205 degrees C).
- In a large shallow roasting pan, toss potatoes with garlic, oil, salt and a generous grinding of black pepper. Roast potatoes, stirring with a metal spatula every 10 minutes, until edges begin to brown, 30 to 40 minutes.
- Place fish fillets on potatoes, skin-side down; sprinkle with salt, pepper, lemon juice and parsley. Bake for 10 to 15 minutes, or until fish is opaque in the center. Serve immediately, with lemon wedges.
Nutritional Analysis
| Number of Servings: 4 | |
|---|---|
| Per Serving | Amount |
| calories | 422 |
| protein | 33g |
| fat | 11g |
| carbohydrate | 48g |
| sodium | 416mg |
| cholesterol | 127mg |
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