Fish With Crisp Potatoes
- 4 med Yukon Gold potatoes
- 2 tbsp EVOO
- 4 skinless halibut or other fish filet (4-6 oz)
- 1 bunch slender asparagus
- 6 plum tomatoes, chopped (about 1 c)
- 2 tbsp chopped fresh basil
- 1 tbsp fresh lime juice
- 1/2 tsp minced garlic
- Preheat oven to 400F. Coat 13x9 baking dish with cooking spray. Add potatoes, drizzle with oil and spread in even layer.
- Roast potatoes util browned on bottom, 30-45 min. Remove from oven, turn so brown side is up.
- Increase temp to 450F. Place fish on potatoes and asparagus between filets.
- Return to oven and roast until fish is opaque in center, 8-10 minutes for thin filets, 10-12 for thick.
- Let stand while making salsa. Combine tomatoes, basil, lime juice and garlic.
- Use wide spatula to serve fish, potatoes and asparagus, top with salsa.
potatoes, evoo, filet, asparagus, tomatoes, fresh basil, lime juice, garlic
Taken from www.epicurious.com/recipes/member/views/fish-with-crisp-potatoes-1225263 (may not work)