Monday, December 9, 2013
Garlic Rosemary Fish and Potatoes
1 lb tilapia
4 sprigs rosemary
4 garlic cloves, peels removed and smashed a little
4 gold potatoes, chopped
4 T olive oil
1 T bread crumbs
Preheat oven to 400. In a large pan, mix together potatoes, garlic cloves, 2 sprigs of rosemary, 2 T olive oil, and salt to taste. Make sure potatoes are covered with the oil. Cook for 20 minutes, then stir potatoes to ensure even roasting. Bake for another 15 minutes, then if potatoes are done, remove the pan from the oven, place the fish filets in the pan, then cover with the remaining rosemary sprigs, breadcrumbs, 2 T olive oil, and plenty of salt. Return the dish to the oven and continue cooking for another 15 minutes. If fish is done, let rest and serve.
This makes four servings, and each serving is 354 calories.