Baked White Fish with Roasted Potatoes

Servings: 4 | Serving size: 4 ounces fish with 4 ounces potatoes

Cooking Time: 60 Minutes

This recipe can be multiplied and makes good leftovers. Reheat gently or try them tossed into a salad.

Serve with one of the following:

• Pan Grilled Asparagus
• Pan Grilled Broccoli
• Roasted Broccoli with Garlic
• Roasted Parsnips and Carrots

Ingredients

For the potatoes:
1 lb red potatoes (cut into 1/3 inch cubes)
1 tbsp olive oil
1 tbsp tomato paste
2 tsp smoked paprika
4 cloves garlic (minced)
1/4 tsp salt
fresh ground black pepper to taste
1 tbsp lemon juice
1/4 cup fresh parsley (chopped)

For the Fish:
1 lb whitefish (cod, drum, flounder, rockfish, etc.)(cut into 4 filets)
2 tsp olive oil
1/4 tsp salt
fresh ground black pepper to taste

For the Roasted Potatoes

Preheat the oven to 400°F (200°C).

Place the olive oil, tomato paste, paprika, garlic, salt and pepper in a medium bowl.

Add the potatoes to the bowl and fold together to coat thoroughly with the tomato mixture.

Spread the potatoes on sheet pans and place in the oven.

Roast for 30 to 45 minutes or until the potatoes are tender and golden brown. Stir the potatoes gently about every 10 minutes.

Remove and add the in the lemon juice and parsley to the potatoes. Toss gently.

For the Baked White Fish

While potatoes are roasting, place the fish on a sheet pan, skin side down.

Drizzle with olive oil and season each side with salt and pepper.

When the potatoes are almost done (they should be tender but not mushy) place the sheet pan in the oven and cook for 8 to 12 minutes (depending on the thickness of the fish) or until the fish flakes easily.

Remove the fish and potatoes from the oven and serve the fish on top of the potatoes.