Baked Fish Fillets with Roasted Potatoes

RecipesPlus
10Ingredients
190Calories
60Minutes

Ingredients

  • 4 medium potatoes (cut into 1/4 inch-thick slices)
  • 1/2 cup reduced sodium chicken stock
  • 9 ounces cherry tomatoes (halved)
  • 1 cup roasted red pepper (drained, coarsely chopped)
  • 2 tablespoons lemon juice
  • 2 tablespoons pitted black olives (finely chopped)
  • 1/4 cup flat-leaf parsley (finely chopped)
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 white fish fillets (firm, 4-5 oz each)
  • 1 lemon (cut into wedges)

Directions

  1. Preheat the oven to 350°F. Place potatoes, in a single layer, in a lightly oiled baking dish. Pour stock over potatoes. Bake, uncovered, for 30 mins or until liquid is almost absorbed.
  2. For the tomato salsa, place tomatoes on a baking pan lined with parchment paper. Bake alongside potatoes about 15 mins or until softened. Cool for 5 mins. Combine tomato, red pepper, lemon juice, olives and parsley in a medium bowl.
  3. Increase oven temperature to 450°F. Remove potatoes from oven; sprinkle with red pepper flakes, if using. Return potatoes to oven. Place fish on a baking pan lined with parchment paper.
  4. Bake fish and potato for 15 mins, or until potatoes are lightly browned and fish is cooked. Serve fish with salsa, potatoes and lemon wedges.
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NutritionView more

190Calories
Sodium24%DV570mg
Fat0%DV0g
Protein12%DV6g
Carbs15%DV44g
Fiber28%DV7g

PER SERVING *

Calories190Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium570mg24%
Potassium1200mg34%
Protein6g12%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber7g28%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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