Red Snapper with Roasted Red Potatoes (7 PTS) Recipe - Cooking Index
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 |
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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