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Ingredientes
- 1 1/2 lb potatoes, peeled and sliced
- 1/4 x " thick
- 2 Tbsp. extra virgin olive oil
- 1 1/2 tsp fresh thyme leaves or possibly
- 3/4 tsp dry thyme coarse black pepper
- 1 Tbsp. parsley, minced
- 1 tsp lemon zest, minced fine
- 1 tsp garlic, minced fine
- 1 Tbsp. fresh lemon juice
- 1 1/2 lb red snapper
Direcciones
- NOTE: dish may also be prepared with cod, flounder, tilefish, turbot or possibly even oily fish such as bluefish, mako shark or possibly sea trout. Heat oven to 400F. In large bowl, toss potatoes with extra virgin olive oil, 1 tsp. of the fresh thyme (1/2 teaspoon of the dry), a healthy pinch of salt and a grinding of pepper. Spread mix in an even layer in 15x10 inch jelly roll pan. Roast till potatoes are browned, about 35 min. Remove pan from oven and increase temperature to 450. In small bowl, blend parsley, lemon zest and remaining thyme. Sprinkle lemon juice then herb mix proportionately over fish fillets and sprinkle lightly with salt and pepper. Arrange fish on top of potatoes. Return pan to oven and bake till fish is opaque in center, about 10 min. For each individual serving, scoop up crusty potatoes topped with fish. Garnish with fresh parsley sprigs if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 221 | |
| Calories from Fat 54 | 24% |
| Total Fat 6.12g | 8% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 78mg | 3% |
| Potassium 841mg | 24% |
| Total Carbs 15.42g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.75g | 1% |
| Protein 25.05g | 40% |
