“I haven't tried this yet, but it looks good. I would use unsalted butter in place of the margarine and also add some minced garlic. The prep info has a way to boil potatoes that I have never tried before, sounds interesting. Found in an Oxmoor Cookbook. Posted for ZWT 2010.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut each potato in half, and place in a large ovenproof skillet; add water to depth of 1 inch.
  2. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until potato is tender. Drain and set aside.
  3. Combine flour, salt, and pepper; sprinkle evenly on both sides of fish.
  4. Coat skillet with cooking spray; add oil and place over high heat until hot. Add fish; cook 2 minutes on each side.
  5. Remove skillet from heat; add potato, tomatoes, and wine and sprinkle with dill.
  6. Bake, uncovered, at 425° for 8 minutes or until fish flakes easily when tested with a fork.
  7. Remove from oven, and drizzle with margarine or butter, if using that.
  8. To serve, cut fish into 4 pieces. Serve with lemon wedges.

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