| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Lowfat, 2send, One dish |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Red potatoes; thinly sliced |
| 1 1/4 |
lb |
Fennel bulb; trimmed and thinly sliced |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Olive oil |
| 3/4 |
ts |
Salt; plus |
| 1/8 |
ts |
Salt; divided use |
| 1/2 |
ts |
Coarsely ground black pepper; divided use |
| 1 1/4 |
lb |
Scrod or cod; cut into equal sized portions |
| 1 |
md |
Tomato; seeded and diced |
|
|
Feathery fennel tops; for garnish |
INSTRUCTIONS
1. Preliminaries: Preheat oven to 425 degrees.
2. In shallow 2 1/2-quart casserole, toss potatoes, fennel, garlic, olive
oil, 3/4 teaspoon salt and 1/4 teaspoon pepper.
3. Bake, uncovered, 45 minutes or until vegetables are fork-tender and
lightly browned, stirring once.
4. Sprinkle fish with remaining 1/4 teaspoon pepper and remaining 1/8
teaspoon salt.
5. Arrange fish on top of potato mixture; bake 10-15 minutes longer or
until fish flakes easily when tested with a fork.
6. Sprinkle with diced tomato; garnish with fennel tops.
Yield: 4 servings
Nutritional information (per serving): 320 calories, 8 grams fat (22% Cff),
1 gram saturated fat, 61 milligrams cholesterol, 580 milligrams sodium, 30
grams protein, 33 grams carbohydrates
SOURCE - "Good Housekeeping Best One-Dish Meals" (Time Inc., $24.95). "The
book is full of imaginative ideas for a wide variety of family meals easy
to prepare." --AP
NOTES : orange county register * March 28, 1999 * The Associated Press
Recipe by: Good Housekeeping Best One-Dish Meal
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 08,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”