Herb-Crusted Halibut with Potatoes and Artichokes
Star Rating: 3 stars
Vegetable oil spray
3 large red potatoes (about 1 pound), unpeeled, cut into 1/8-inch slices
1/4 tsp. pepper
1/4 cup fat-free or reduced-fat mayonnaise dressing
2 tbsp. chopped fresh rosemary or 2 tsp. dried, crushed
2 tbsp. chopped fresh thyme or 2 tsp. dried, crumbled
1 tbsp. chopped fresh oregano or 1 tsp. dried, crumbled
4 halibut or salmon fillets (about 4 ounces each)
14.5-ounce can artichoke quarters, rinsed and drained
1 cup halved cherry tomatoes
1 tbsp. fresh lemon juice
2 tsp. olive oil
Preheat the oven to 400 degrees
Lightly spray a rimmed baking sheet with vegetable oil spray. Arrange the potatoes in a single layer. Lightly spray with vegetable oil spray. Sprinkle with the pepper.
Bake for 18 to 20 minutes (no stirring needed), or until the potatoes are tender and lightly browned.
Meanwhile, in a small bowl, stir together the mayonnaise, rosemary, thyme, and oregano. Cover and refrigerate while the potatoes bake or for up to 8 hours.
Rinse the fish and pat dry with paper towels. Arrange the fish fillets about 2 inches apart on the cooked potatoes. Scatter the artichokes and tomatoes over the potatoes. Drizzle the lemon juice and oil over the vegetables. Lightly spray the tops of the vegetables with vegetable oil spray. Spoon the mayonnaise mixture over the tops and sides of the fillets.
Bake for 12 to 15 minutes, or until the fish flakes easily when tested with a fork and the vegetables are warmed through.
Per serving: Calories 257, Protein 28 g, Carbohydrates 25 g, Cholesterol 36 mg, Total Fat 5 g, Saturated .5 g, Polyunsaturated 1 g, Monounsaturated 2.5 g, Fiber 3 g, Sodium 355 mg
5 Weight Watchers points/serving