At a Glance
- Prep Method: null
- Yield: 4
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Recipe By: United States Potato Board
To save time, use a food processor to slice the potatoes.
1 pound red potatoes (4-8 potatoes), scrubbed and thinly sliced
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Freshly ground pepper to taste
1 1/4 pounds mahi-mahi or tilapia, cut into 4 portions
4 teaspoons lemon juice, plus wedges for garnish
1 tablespoon chopped fresh parsley
1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Toss potatoes with garlic, oil, 1/4 teaspoon salt and a generous grinding of pepper in the prepared pan. Cover with foil and roast until tender when pierced with a knife, 30 to 40 minutes.
3. Place fish fillets on potatoes, skin-side down; sprinkle with remaining salt, pepper, lemon juice and parsley. Bake until the fish is opaque in the center, 10 to 15 minutes. Serve with lemon wedges.
Calories: 290 Fat: 8g Cholesterol: 103mg Sodium: 425mg Fiber: 2g Protein: 29g Potassium: 1128mg