Recipe

Herb-crusted Halibut With Potatoes And Artichokes Recipe

	Chihuahua / All my dishes 1 year, 9 months ago This is a wonderful and healthy one-dish meal. I have used the same combination of mayonnaise and herbs to make chicken. Gives it a creamy coating. This recipe can also be made with salmon. From, American Heart Association One-Dish Meals. Prep:5m Cook:35m Servings:4	Chihuahua
	meatytextured richtasting lowfat

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Ingredients

Vegetable Spray

3 large Red Potatoes (about 1 pound), unpeeled, cut into 1/8-inch slices

1/4 tsp. Pepper

1/4 C fat-free or light Mayonnaise

2 Tbl. chopped fresh Rosemary or 2 tsp. dried, crushed

2 Tbl. chopped fresh Thyme, or 2 tsp. dried, crumbled

1 Tbl. 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 C halved Cherry Toamtoes

1 Tbl. fresh Lemon juice

2 tsp. Olive Oil

Directions

Preheat oven to 400 degrees.

Lightly spray a rimmed baking sheet with vegetable oil spray.

Arrange the potatoes in a single layer. Lightlt 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 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 over 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.

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