[Update my dinner status], I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 lb Red potatoes; thinly sliced
- 1 1/4 lb Fennel bulb; trimmed and
- 1 Garlic clove; minced
- 2 tb Olive oil
- 3/4 ts Salt; plus
- 1/8 ts Salt; divided use
- 1/2 ts Coarsely ground black
- 1 1/4 lb Scrod or cod; cut into equal
- 1 md Tomato; seeded and diced
- Feathery fennel tops; for
Preparation
1. Preliminaries: Preheat oven to 425 degrees. 2. In shallow 2 1/2-quart casserole, toss potatoes, fennel, garlic, olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. 3. Bake, uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once. 4. Sprinkle fish with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. 5. Arrange fish on top of potato mixture; bake 10-15 minutes longer or until fish flakes easily when tested with a fork. 6. Sprinkle with diced tomato; garnish with fennel tops. Yield: 4 servings Nutritional information (per serving): 320 calories, 8 grams fat (22% Cff), 1 gram saturated fat, 61 milligrams cholesterol, 580 milligrams sodium, 30 grams protein, 33 grams carbohydrates SOURCE - "Good Housekeeping Best One-Dish Meals" (Time Inc., $24.95). "The book is full of imaginative ideas for a wide variety of family meals easy to prepare." --AP NOTES : orange county register * March 28, 1999 * The Associated Press Recipe by: Good Housekeeping Best One-Dish Meal Posted to EAT-LF Digest by PatHanneman on Apr 08, 1999, converted by MM_Buster v2.0l.
Cuisine: Uncategorized
Main Ingredient: Seafood-Other
Tags:
Seafood,
Low fat,
One dish,
Olive oil,
Potato,
Garlic,
Tomato,
Seafood-Other,
Lunch,
Fall,
Savory
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Groups: [edit]
