Fish with Crisp Potatoes

== Description ==
Contributed by Catsrecipes Y-Group
* Source: Prevention Magazine May 2006
* 4 servings
== Ingredients ==
* 4 medium Yukon Gold potatoes, scrubbed, cut in ¼" slices
* 2 tbsp extra virgin olive oil
* 4 (4 – 6 oz) skinless halibut or other fish fillets
* 1 (12 oz) bunch slender asparagus, trimmed
* 6 plum tomatoes, chopped, about 1 cup
* 2 tbsp chopped fresh basil or cilantro
* 1 tbsp fresh lime juice
* ½ tsp minced garlic
== Directions ==
# Heat over to 400°F.
# Coat 13"x9" baking dish with cooking spray.
# Add potatoes, drizzle with oil and spread in even layer.
# Toast potatoes until browned on bottom, 30 – 45 minutes.
# Remove from oven.
# Turn potatoes so browned side is up.
# Increase oven temp to 450°F.
# Place fish on potatoes.
# Place asparagus between fillets.
# Return to oven and roast until fish is opaque in center, 8 – 10 minutes for thin fillets and 12 – 15 minutes for thicker fillets.
# Let stand while making salsa.
# Combine tomatoes, basil, lime juice, and garlic.
# Use wide spatula to serve potatoes with a portion of fish.
# Distribute asparagus evenly.
# Top with spoonful of salsa.
== Nutritional information ==
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
__NOTOC__
Category:Asparagus Recipes
Category:Cathy's Recipes
Category:Halibut Recipes
Category:Yellow potato Recipes
Category:Plum tomato Recipes