Fish with Crisp Potatoes

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

Ingredients

 * 4 medium Yukon Gold potatoes, scrubbed, cut in ¼" slices
 * 2 tbsp extra virgin olive oil
 * 4 (4 – 6 oz) skinless halibut or other fish fillets
 * 1 (12 oz) bunch slender asparagus, trimmed
 * 6 plum tomatoes, chopped, about 1 cup
 * 2 tbsp chopped fresh basil or cilantro
 * 1 tbsp fresh lime juice
 * ½ tsp minced garlic

Directions

 * 1) Heat over to 400°F.
 * 2) Coat 13"x9" baking dish with cooking spray.
 * 3) Add potatoes, drizzle with oil and spread in even layer.
 * 4) Toast potatoes until browned on bottom, 30 – 45 minutes.
 * 5) Remove from oven.
 * 6) Turn potatoes so browned side is up.
 * 7) Increase oven temp to 450°F.
 * 8) Place fish on potatoes.
 * 9) Place asparagus between fillets.
 * 10) Return to oven and roast until fish is opaque in center, 8 – 10 minutes for thin fillets and 12 – 15 minutes for thicker fillets.
 * 11) Let stand while making salsa.
 * 12) Combine tomatoes, basil, lime juice, and garlic.
 * 13) Use wide spatula to serve potatoes with a portion of fish.
 * 14) Distribute asparagus evenly.
 * 15) Top with spoonful of salsa.

Nutritional information
Per Serving: 356 cal | 30 g protein | 36 g carb | 10 g fat | 1.5 g sat fat | 36 mg chol | 4 g fiber | 118 mg sod