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

1. Preheat oven to 400F. Coat 13x9 baking dish with cooking spray. Add potatoes, drizzle with oil and spread in even layer.
2. Roast potatoes util browned on bottom, 30-45 min. Remove from oven, turn so brown side is up.
3. Increase temp to 450F. Place fish on potatoes and asparagus between filets.
4. Return to oven and roast until fish is opaque in center, 8-10 minutes for thin filets, 10-12 for thick.
5. Let stand while making salsa. Combine tomatoes, basil, lime juice and garlic.
6. 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)