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
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|Serving Size: 1 Serving (1931g)|
|Recipe Makes: 1|
|Calories from Fat: 117 (10%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 240.8mg||74 %|
|Sodium 643.5mg||22 %|
|Potassium 8071.7mg||212 %|
|Total Carbohydrate 157.6g||46 %|
|Dietary Fiber 32g||128 %|
|Sugars, other 125.6g|
|Protein 121.3g||173 %|
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Calories per serving: 1206
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