Weight Watchers One Pot Cookbook by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 978-1-118-19855-1
Publisher: John Wiley & Sons, Ltd.
Published: 2011-10-14T16:00:00+00:00

Chapter Recipes | Contents

In a Roasting Pan

Moroccan Fish with Potatoes & Tomatoes

½ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon black pepper

⅛ teaspoon ground cinnamon

Pinch cayenne

1 pound small red potatoes, scrubbed and thinly sliced

2 teaspoons olive oil

2 garlic cloves, minced

4 (6-ounce) cod or other mild white-fleshed fish fillets

4 plum tomatoes, each cut into 8 wedges

1 teaspoon grated lemon zest

2 tablespoons chopped fresh flat-leaf parsley

1 Preheat oven to 400°F. Spray large roasting pan with nonstick spray.

2 Combine cumin, paprika, ginger, salt, pepper, cinnamon, and cayenne on sheet of wax paper.

3 Combine potatoes, 1¼ teaspoons of spice mixture, the oil, and garlic in large zip-close plastic bag. Seal bag and shake until potatoes are coated evenly. Transfer potato mixture to prepared pan and spread evenly. Roast, stirring once, until potatoes are almost tender, about 15 minutes.

4 Meanwhile, sprinkle fish with remaining spice mixture.

5 Add tomatoes to potatoes, stirring to combine. Push vegetables to sides of pan; arrange fish in center of pan. Sprinkle with lemon zest. Roast until fish is just opaque in center, about 10 minutes longer. Serve sprinkled with parsley.

PER SERVING (1 fish fillet and ⅔ cup vegetables): 242 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 65 mg Chol, 394 mg Sod, 22 g Carb, 3 g Sugar, 3 g Fib, 30 g Prot, 44 mg Calc.

HEALTHY EXTRA

Roast a thinly sliced yellow bell pepper along with the potatoes.

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