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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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An oven-roasted fish dish that adds potatoes to the roasting pan, this recipe is inspired by a recipe from Tuscany. This is from Weight Watchers Simply The Best Italian. I haven't tried it yet, but had the book marked. Ingredients:
1 1/4 lbs all-pourpose potatoes, peeled and thinly sliced |
2 onions, sliced |
1 1/4 lbs pompano sea bass or 1 1/4 lbs grouper fillets |
2 teaspoons rosemary, minced |
4 sage leaves, minced |
1 teaspoon dried thyme leaves, crumbled |
1/2 teaspoon salt |
fresh ground pepper, to taste |
2 teaspoons olive oil |
1/4 cup dry white wine |
Directions:
1. Preheat oven to 350*F, spray 9X13 baking dish with nonstick cooking spray.
2. Cover the bottom of the dish with potatoes and onions in alternating rows.
3. Place fish on top and sprinkle with rosemary, sage, thyme, salt and pepper, then drizzle with the oil.
4. Cover with foil and bake, occasionally basting with pan juices until potatoes are tender and fish is opaque in the center, 50-55 minutes.
5. Pour wine over fish and bake, uncovered, 3-5 minutes longer.
6. Serve at once.
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