Roasted Fish with Cumin Sweet Potatoes

Description
Contributed by Catsrecipes Y-Group
 * Source: Prevention Magazine  May 2006
 * 4 servings

Ingredients

 * 1 lb sweet potatoes, peeled, sliced ¼" thick
 * ½ tsp ground cumin
 * 1 tbsp canola oil
 * 4 (4 – 6 oz) catfish or other fish fillets
 * 1 tsp chili powder
 * ½ cup diagonally sliced scallions
 * 1 (10 oz) bag frozen corn kernels, thawed
 * 1 medium green bell pepper, seeded, chopped
 * 2 tbsp fresh lime juice
 * 1 tbsp chopped cilantro
 * 1 tsp finely chopped jalapeno chile pepper or more to taste

Directions

 * 1) Heat oven to 400°F.
 * 2) In 13"x9" baking dish, sprinkle potatoes with cumin and toss with oil to coat.
 * 3) Spread in even layer and roast until potatoes are browned, about 45 minutes.
 * 4) Remove from oven.
 * 5) Increase oven temp to 450°F.
 * 6) Use wide spatula to gently turn potato slices.
 * 7) Arrange fish on top of potatoes.
 * 8) Sprinkle with chili powder and scallions.
 * 9) Return to oven and roast until fish is opaque in center, 8 – 10 minutes per inch of thickness.
 * 10) Meanwhile, combine corn, green pepper, lime juice, cilantro and jalapeno pepper.
 * 11) With wide spatula, lift a portion of potatoes with fish on top onto serving plates.
 * 12) Spoon corn salad on top.

Nutritional information
Per Serving: 349 cal | 22 g protein | 38 g carb | 13 g fat | 2.5 g sat fat | 53 mg chol | 6 g fiber | 142 mg sod