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Roasted Striped Bass With Potatoes

Categories:
fish, main dishes

2 pounds red potatoes
--4-8 potatoes
--scrubbed and thinly sliced
3 cloves garlic; minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt; plus more to taste
freshly ground black pepper; to taste
1 1/4 pounds striped bass
--or grouper fillet
--cut into 4 portions
4 teaspoons fresh lemon juice
--plus wedges for garnish
1 tablespoon chopped fresh parsley

1. Preheat oven to 400F. 2. In a large shallow roasting pan, toss potatoes with garlic, oil, 1/2 teaspoon salt and a generous grinding of black pepper. Roast potatoes, stirring with a metal spatula every 10 minutes, until edges begin to brown, 30 to 40 minutes. 3. Place fish fillets on potatoes, skin-side down; sprinkle with salt, pepper, lemon juice and parsley. Bake for 10 to 15 minutes, or until fish is opaque in the center. Serve immediately, with lemon wedges.

MAKES 4 SERVINGS.

650 calories per serving; 35 grams protein; 10 grams fat(1.7 grams saturated fat); 106 grams carbohydrate; 415 mg sodium; 113 mg cholesterol: 3 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00




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