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Roasted Striped Bass With Potatoes

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.


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 <>

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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00

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