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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

Lemon and Parsley Fish Fillets with Potatoes

Source: dLife

Baked white fish fillets and potatoes seasoned with lemon, parsley, and dill weed.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	374.7

Total Carbs	21.6 g

Dietary Fiber	1.7 g

Sugars	0.3 g

Total Fat	13.6 g

Saturated Fat	2.7 g

Unsaturated Fat	3.8 g

Potassium	1017.6 mg

Protein	39.2 g

Sodium	311.0 mg

Dietary Exchanges 13.6 Fat, 0.0 Vegetables, 0.1 Fruits, 1.2 Starch, 5.0 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

1.0
1 lb cooked baby red potatoes 24.0
24 oz flounder fillet 0.25
0 1/4 tsp black pepper 0.25
0 1/4 cup Margarine, 80% fat, unsalted 0.5
0 1/2 tsp grated lemon rind 2.0
2 tbsp chopped parsley 0.25
0 1/4 tsp dried dill weed 1.0
1 each medium lemons 0.25
0 1/4 tsp salt 1.0
1 pinch paprika

Directions

Preheat the oven to 400 degrees F.
Set a collapsible steamer basket in a saucepan. Add the potatoes and 2 cups of water then bring to a boil. Steam, covered, for approximately 8 minutes.
Spray a nonstick baking pan with cooking spray and situate the filets on the pan. Season them with black pepper and paprika. Bake the fish for about 10 minutes or until they are opaque in the middle.
Mix the margarine, lemon rind, parsley, dill weed, and salt in a bowl. Blend well and set aside.
Divide the fish onto 4 plates and squirt the lemon juice evenly over all of the fish. Situate the potatoes around the fish and put the parsley mixture on top.