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Herbed Halibut and Artichokes over Potatoes
Source: dLife

Halibut coated with mayonnaise and fresh herbs baked over red potatoes, artichokes, and tomatoes.

Rating:
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 417.8
Total Carbs 34.3 g
Dietary Fiber 10.8 g
Sugars 5.2 g
Total Fat 8.5 g
Saturated Fat 1.3 g
Unsaturated Fat 2.1 g
Potassium 916.2 mg
Protein 54.2 g
Sodium 297.4 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 1 Starch , 7 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

3 each  potatoes, fresh, medium
0 1/4 tsp  black pepper
0 1/4 cup  fat free mayonnaise
2 tbsp  fresh rosemary
2 tbsp  fresh thyme
1 tbsp  fresh oregano
16 oz  raw halibut fillets
14 1/2 oz  canned artichokes hearts, drained
1 cup  fresh cherry tomatoes
1 tbsp  fresh lemon juice
2 tsp  olive oil
4 each  cooking spray
Directions
  1. In a small bowl, mix the mayonnaise, rosemary, thyme, and oregano. Cover and refrigerate for at least 20 minutes or up to 8 hours.
  2. Preheat oven to 400 degrees F.
  3. Lightly spray vegetable cooking spray onto a rimmed baking sheet and place sliced potatoes in a single layer.
  4. Lightly spray potatoes with vegetable cooking spray. Sprinkle pepper evenly over potatoes, place in oven, and bake until potatoes are tender, about 20 minutes.
  5. Rinse the halibut and pat dry with a paper towel.
  6. After potatoes are cooked arrange fillets on top of potatoes, about 2 inches apart.
  7. Spread the artichokes and tomatoes evenly over the fillets, then the lemon juice and oil.
  8. Lightly spray entire thing with vegetable cooking spray.
  9. Spread the mayonnaise mixture from step 1 evenly on top and sides of fillets. Bake until the fish flakes easily with a fork, about 15 minutes.

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