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Fish And Chips



  • Prep Time: N/A
  • Cooking Time: N/A

Fish And Chips

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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

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

Serves:

1 servings

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