ROASTED COD WITH POTATOES AND OLIVES
This recipe calls for cod, but any white fish can be used. It also makes a big difference in taste if you use the BEST olives you can find.
Provided by SkinnyMinnie
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF.
- On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
- Season generously with salt and pepper.
- Arrange potatoes in a single layer, cut side down.
- Bake, tossing potatoes once, until beginning to brown, about 20 minute.
- Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
- Remove baking sheet from the oven.
- Add the tomatoes and olives to the potatoes; stir to combine.
- Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
- Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
- Transfer the fish and vegetables to a serving platter and serve immediately.
Nutrition Facts : Calories 392.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 234.1, Carbohydrate 44.7, Fiber 6.5, Sugar 3.8, Protein 36.1
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