Roast Fish with Potatoes & Olives
Yield
servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
russet potatoes
peeled, sliced |
*
|
| 4 | each |
sea bass
or snapper or other white fish, 6 ounce pieces |
* |
| 1 | x |
salt
to taste |
*
|
| ¼ | cup |
olive oil
|
|
| 2 | teaspoons |
garlic
chopped |
|
| 3 | each |
bay leaves
|
*
|
| 12 | each |
black olives
|
*
|
| ¼ | cup |
white wine
|
*
|
| ¼ | cup |
water
|
|
| 2 | each |
artichokes
frozen or canned, quartered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
russet potatoes
peeled, sliced |
*
|
| 4 | each |
sea bass
or snapper or other white fish, 6 ounce pieces |
* |
| 1 | x |
salt
to taste |
*
|
| 59 | ml |
olive oil
|
|
| 1E+1 | ml |
garlic
chopped |
|
| 3 | each |
bay leaves
|
*
|
| 12 | each |
black olives
|
*
|
| 59 | ml |
white wine
|
*
|
| 59 | ml |
water
|
|
| 2 | each |
artichokes
frozen or canned, quartered |
*
|
Directions
Boil potatoes until crisp-tender, about 5 minutes.
Drain and place in bowl.
Toss with olive oil, garlic, bay leaves, black olives, artichokes, wine and water.
Preheat oven to 450℉ (230℃).
Season fish with salt and pepper.
Place potatoes in a baking dish along with marinade.
Top with fish.
Bake for 15 to 20 minutes or until potatoes are crusty and fish is cooked.
