Catalan Baked Fish With Potatoes And Parsley
- 1 of 2 In large pot of boiling water, cook potatoes until just tender, about 5 minutes. Drain well in a colander; rinse under cold running water to stop cooking. Transfer to paper toweling and gently blot dry.
- 2 of 2 Heat oven to 400 degrees F. Lightly coat inside of 8 x 8 x 2-inch baking dish with olive oil. Layer sliced potatoes in dish, sprinkling layers with garlic, scallions, salt and pepper.
- 1 of 2 Arrange fish on top of potatoes. Place tomato wedges around outside edge of baking dish. Sprinkle fish and potatoes with rosemary, thyme, parsley, salt and pepper. Sprinkle fish and tomatoes lightly with olive oil. Then squeeze lemon halves over dish.
- 2 of 2 Bake in 400 degree F oven until fish begins to flake and potatoes are tender, 15 to 25 minutes. Sprinkle with chopped herbs for garnish.
Servings Per Recipe: 4
Per Serving: 18 g pro., 25 g carb., 22 g Fat, total, 47 mg chol., 4 g sat. fat, 3 g fiber, 678 mg sodium, 370 kcal cal.