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Roast Fish with Potatoes & Olives

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Submitted by paula73

YIELD

servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

3 3
EACH EACH RUSSET POTATOES
peeled, sliced *
4 4
EACH EACH SEA BASS
or snapper or other white fish, 6 ounce pieces *
1 1
X X SALT
to taste *
¼ 59
CUP ML OLIVE OIL
2 1E+1
TEASPOONS ML GARLIC
chopped
3 3
EACH EACH BAY LEAVES *
12 12
EACH EACH BLACK OLIVES *
¼ 59
CUP ML WHITE WINE *
¼ 59
CUP ML WATER
2 2
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 121 100% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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