LEMON-HERB SOLE ON CRISPY POTATO

protein 38.6g

carbs 39.1g

fat 8.4g

341.3calories

Ingredients:

250g Carisma potatoes (sliced)
1 teaspoon extra virgin olive oil (7g)
2 cloves garlic, minced (roughly 1 tablespoon)
150g White Fish ( Barramundi, Basa, Prawns, Calamari, Dori, Ling, Snapper, Whiting)
1 lemon, thinly sliced
2 sprigs of fresh thyme
2 tablespoons capers, drained
Salt and pepper to taste

Instructions:

Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper.
In a large bowl, toss the potatoes with olive oil, garlic, salt, and pepper until thoroughly coated.
Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 x 6 inches; use 3 or 4 slices of potato per row.
Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, for about 30 minutes. Remove the pan from the oven.
Blot the fish fillets dry with a paper towel. Take one fillet and place it, skin-side down, centered on top of each potato raft. Top fish with 2 lemon slices, and 2 sprigs of thyme. Scatter the capers atop the fish and around the pan.
Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.
Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.

Nutrition Facts: