ROASTED STRIPED BASS WITH POTATOES

2 lbs. red potatoes (about 4-8 potatoes); scrubbed & thinly sliced

3 cloves garlic; minced

2 tablespoons olive oil; preferrably extra-virgin

1/2 teaspoon salt

salt to taste

pepper to taste

1 1/4 lb. striped bass; cut into 4 portions

4 teaspoons fresh lemon juice

1 tablespoon fresh parsley; chopped

lemon wedges for garnish (optional)

1. Preheat oven to 400 degrees.

2. In a large shallow roasting pan, toss potatoes with garlic, oil, 1/2 teaspoon salt and a generous amount of pepper. Roast potatoes, stirring with a metal spatula every 10 minutes, until edges begin to brown, 30-40 minutes.

3. Place fish fillets on potatoes, skin-side down; sprinkle with salt, pepper, lemon juice and parsley. Bake for 10-15 minutes, or until fish is opaque in the center. Serve immediately, with lemon wedges, if desired.

Yields 4 servings

CALORIES: 650; FAT: 10g; PROTEIN: 35g; CARBS: 106g; FIBER: 3g; CHOL: 113mg; SODIUM: 415mg.

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