Fish with Crisp Potatoes

By AnneS

Ingredients

• 4 medium Yukon Gold potatoes, scrubbed and cut into 1/4" slices
• 2 Tablespoons virgin olive oil
• 4 skinless halibut or other fish fillets (4-6 oz each)
• 1 bunch slender asparagus, trimmed
• 6 plum tomatoes, chopped (about 1 cup)
• 2 Tablespoons chopped fresh basil
• 1 Tablespoon fresh lime juice
• 1/2 teaspoon minced garlic

Preparation

Step 1

1. Preheat oven to 400 degrees. Coat a 9 x 13" baking dish with Pam. Add potatoes, drizzle with oil, and spread in even layer.

2. Roast potatoes until browned on the bottom, 30-45 minutes. Remove from the oven. Turn potatoes so browned side is up.

3. Increase oven temp to 450 degrees. Place fish on potatoes. Place asparagus between the fillets.

4. Return to oven and roast until fish is opaque in the center, 8-10 minutes for thin fillets, and 12-15 minutes for thicker fillets.

5. Let stand while making salsa; Combine tomatoes, basil, lime juice and garlic.

6. Use wide spatula to serve potatoes with a portion of fish. Distribute asparagus evenly. Top with spoonful of salsa.