Very, Very Mild Fish

Name: Very, Very Mild Fish
Ingredients: Olive oil spray; 1 medium russet potato, cut into small cubes; Sea salt; 1/2 to 3/4 pound fish fillets; 3 to 4 garlic cloves, roughly chopped; 1 tablespoon butter, slivered; 1 thick lemon slice, or 1/2 teaspoon fresh lemon juice; 4 to 6 mushrooms, thickly sliced, optional; 2 whole scallions, optional; 2 cups baby carrots, sliced into thirds; 1/4 head cauliflower, cut into bite-size florets (about 2 cups)

11 ingredients

17 steps

Ingredients

Olive oil spray
1 medium russet potato, cut into small cubes
Sea salt
1/2 to 3/4 pound fish fillets
3 to 4 garlic cloves, roughly chopped
1 tablespoon butter, slivered
1 thick lemon slice, or 1/2 teaspoon fresh lemon juice
4 to 6 mushrooms, thickly sliced, optional
2 whole scallions, optional
2 cups baby carrots, sliced into thirds
1/4 head cauliflower, cut into bite-size florets (about 2 cups)

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Spread the potato evenly in the pot and season lightly with salt.
4

Add the fish fillets.
5

Sprinkle with the garlic, add salt to taste, and dot with the butter.
6

Squeeze the lemon over the fish and add the optional mushrooms.
7

Lay the scallions, if using, atop the fish.
8

Add the carrots and cauliflower, and season lightly with salt.
9

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10

Serve immediately.
11

Calories: 312
12

Protein: 19g
13

Carbohydrates: 50g
14

Fat: 10g
15

Cholesterol: 34mg
16

Sodium: 125mg
17

Fiber: 10g