Very, Very Mild Fish Recipe

Name: Very, Very Mild Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Olive oil spray, 1 medium russet potato, cut into small cubes, Sea salt, 1/2 to 3/4 pound fish fillets, and more.

Yes, Very, Very Mild Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Very, Very Mild Fish

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