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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Herbed Halibut and Artichokes over Potatoes

Source: dLife

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

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 8.5 Fat, 2.1 Vegetables, 0.0 Fruits, 0.9 Starch, 6.9 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

3.0
3 each potatoes, fresh, medium 0.25
0 1/4 tsp black pepper 0.25
0 1/4 cup fat free mayonnaise 2.0
2 tbsp fresh rosemary 2.0
2 tbsp fresh thyme 1.0
1 tbsp fresh oregano 16.0
16 oz raw halibut fillets 14.5
14 1/2 oz canned artichokes hearts, drained 1.0
1 cup fresh cherry tomatoes 1.0
1 tbsp fresh lemon juice 2.0
2 tsp olive oil 4.0
4 each cooking spray

Directions

In a small bowl, mix the mayonnaise, rosemary, thyme, and oregano. Cover and refrigerate for at least 20 minutes or up to 8 hours.
Preheat oven to 400 degrees F.
Lightly spray vegetable cooking spray onto a rimmed baking sheet and place sliced potatoes in a single layer.
Lightly spray potatoes with vegetable cooking spray. Sprinkle pepper evenly over potatoes, place in oven, and bake until potatoes are tender, about 20 minutes.
Rinse the halibut and pat dry with a paper towel.
After potatoes are cooked arrange fillets on top of potatoes, about 2 inches apart.
Spread the artichokes and tomatoes evenly over the fillets, then the lemon juice and oil.
Lightly spray entire thing with vegetable cooking spray.
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.