Red Snapper with Roasted Red Potatoes (7 PTS)

Recipe Ingredients

2 lbs	908g / 32oz	Red potatoes (about 5 medium) - peeled & sliced
		Thin
3		Garlic - finely chopped
1 1/2 tablespoons	22ml	Olive oil - *plus extra for pan
1/2 teaspoon	2.5ml	Salt - plus more to taste
		Freshly ground black pepper - to taste
1 1/4 lbs	567g / 20oz	Red snapper fillet - cut into 4 pieces
4 teaspoons	20ml	Fresh lemon juice
1 tablespoon	15ml	Chopped fresh parsley
4		Lemon wedges - optional

Recipe Instructions

Preheat oven to 450°. Lightly coat a shallow roasting pan with oil or

nonstick cooking spray. Add potatoes, garlic, olive oil, 1/2 tsp. salt

and

a generous grinding of black pepper and toss. Bake until the potatoes are

beginning to brown, 20 to 30 minutes, turning them once midway through

baking.

Remove the pan from the oven and place fish fillets, skin-side down, on

top

of the potatoes; sprinkle with lemon juice, parsley, salt and pepper.

Return to the oven and bake until the fish is opaque in the center, 10 to

12

minutes. Serve with lemon wedges, if desired.

Michele, AllMagazineRecipes

WW Pointed by Mary [[email protected]]10/22/00

Per serving: 331.5 cals; 7.2g total fat (1.1g sat fat); chol 52mg;

39.7g carb; 3.1g fiber; 33.1g protein; 369mg sodium

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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