Very, Very Mild Fish

• Olive oil spray
• 1 medium russet potato, cut into small cubes
• Sea salt
• 1/2 to 3/4 pound fish fillets
• 3 to 4 garlic cloves, roughly chopped
• 1 tablespoon butter, slivered
• 1 thick lemon slice, or 1/2 teaspoon fresh lemon juice
• 4 to 6 mushrooms, thickly sliced, optional
• 2 whole scallions, optional
• 2 cups baby carrots, sliced into thirds
• 1/4 head cauliflower, cut into bite-size florets (about 2 cups)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Spread the potato evenly in the pot and season lightly with salt.
4. Add the fish fillets.
5. Sprinkle with the garlic, add salt to taste, and dot with the butter.
6. Squeeze the lemon over the fish and add the optional mushrooms.
7. Lay the scallions, if using, atop the fish.
8. Add the carrots and cauliflower, and season lightly with salt.
9. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 312
12. Protein: 19g
13. Carbohydrates: 50g
14. Fat: 10g
15. Cholesterol: 34mg
16. Sodium: 125mg
17. Fiber: 10g

olive oil spray, russet potato, salt, fish, garlic, butter, lemon slice, mushrooms, scallions, baby carrots, cauliflower

Taken from www.epicurious.com/recipes/food/views/very-very-mild-fish-378786 (may not work)