View source for Fish with Crisp Potatoes

== Description ==
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
* Source: Prevention Magazine  May 2006
* 4 servings

== Ingredients ==
* 4 medium [[Yukon Gold potato]]es, 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 tomato]]es, chopped, about 1 cup
* 2 tbsp chopped fresh [[basil]] or [[cilantro]]
* 1 tbsp fresh [[lime juice]]
* ½ tsp minced [[garlic]]

== Procedures ==
# 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__
==References==
<references/>
[[Category:Asparagus Recipes]]
[[Category:North American cuisine]]
[[Category:Halibut Recipes]]
[[Category:Yellow potato Recipes]]
[[Category:Plum tomato Recipes]]