Baked Fish and Potatoes (7WW pts)

By Rander9576

Ingredients

• 2 large yukon gold potatoes, sliced thin
• 1 1/2 tablespoons extra virgin olive oil
• 1 pound fillet of sole or cod (6 pieces)
• 4 tablespoons minced thyme leaves
• Salt and pepper
• 1 lemon cut into 4 wedges

Details

Servings 3

Preparation

Step 1

Preheat oven to 350

Put the potatoes in a pot, cover with cold water and bring to a boil. Parboil the potatoes for 5 minutes. Drain, and set aside.

Spray a 12 1/2 x 9 1/2 x 2-inch baking dish with olive oil.

Cover the bottom of the dish with a layer of the potatoes and sprinkle them with salt, pepper and 1 tablespoon of the thyme leaves. Drizzle 1/2 tablespoon of olive oil and a couple of sprays of EVOO over the thyme. Arrange the fish fillets in a single layer on top of the potatoes. Sprinkle the fish with salt and pepper and 1/2 tablespoon of the olive oil and spray. Sprinkle 1 tablespoon of the thyme over the fillets.

Cover the fish with the remaining potato slices; add salt and pepper, the remaining thyme and olive oil. Bake uncovered until the fish turns milky white and the potatoes are cooked through, about 25-30 minutes.

You can also cook it at 425 for a shorter period of time, 12-15 minutes. All will depend on the thickness of the fish and how thinly the potatoes are sliced.

Use a wide-faced spatula to lift the fish from the baking dish to individual dinner plates. Serve 2 fillets per person.