Fragrant rosemary lends its distinctive flavor to this low-fat entree that stars halibut. This recipe is adapted from “Eating Well for Optimum Health,” by Dr. Andrew Weil.
POTATO-ROSEMARY-CRUSTED FISH FILLETS
Preparation time: 20 minutes
Cooking time: 12 minutes per inch of thickness
Yield: 4 servings
1 1/3 pounds halibut fillet, cut into 4 serving pieces
1/2 teaspoon salt
Freshly ground pepper
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2 medium white potatoes, peeled
1/4 teaspoon dried rosemary, crushed, or 1 teaspoon minced fresh rosemary
1 tablespoon extra-virgin olive oil
1. Heat oven to 450 degrees. Place halibut on foil-lined broiling pan. Sprinkle with about 1/4 teaspoon salt and pepper to taste.
2. Grate potatoes on large holes of box grater, or use grating disk of food processor. Combine potatoes with 1/4 teaspoon salt, pepper to taste, rosemary and olive oil. Pat potato mixture on top of fish; bake on center oven rack about 12 minutes per inch of thickness of fish, or until both fish and potatoes are cooked through.
Nutrition information per serving:
Calories ………… 330 Fat ……….. 22 g Saturated fat .. 3.8 g
% calories from fat .. 61 Cholesterol .. 60 mg Sodium …….. 405 mg
Carbohydrates …… 11 g Protein ……. 21 g Fiber ………… 1 g