Scandinavian Baked Halibut
- 12 small round red potatoes (about 1 pound)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16-ounce) halibut steak (1 inch thick)
- Vegetable cooking spray
- 1 teaspoon vegetable oil
- 16 cherry tomatoes
- 1/4 cup dry white wine
- 1/4 cup chopped fresh dillweed
- 2 tablespoons reduced-calorie margarine, melted
- 8 lemon wedges
- Cut each potato in half, and place in a large ovenproof skillet; add water to depth of 1 inch. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until potato is tender. Drain and set aside.
- Combine flour, salt, and pepper; sprinkle evenly on both sides of fish. Coat skillet with cooking spray; add oil. Place over high heat until hot. Add fish; cook 2 minutes on each side. Remove skillet from heat; add potato, tomatoes, and wine. Sprinkle with dillweed. Bake, uncovered, at 425u0b0 for 8 minutes or until fish flakes easily when tested with a fork. Remove from oven, and drizzle with margarine. To serve, cut fish into 4 pieces. Serve with lemon wedges.
red potatoes, allpurpose, salt, pepper, vegetable cooking spray, vegetable oil, tomatoes, white wine, fresh dillweed, margarine, lemon wedges
Taken from www.myrecipes.com/recipe/scandinavian-baked-halibut (may not work)