INGREDIENTS:
- 1½ lbs small red new potatoes, scrubbed
- 1½ lbs white-fish fillet, such as catfish or mahi-mahi
- 1 tsp olive oil
- salt to taste
- Freshly ground black pepper to taste
- 2 tbsps lemon juice, divided
- 1 cup commercial or homemade basil pesto
- 1 small, ripe tomato or medium plum
- tomato, diced
- Lemon wedges
METHOD:
Preheat oven to 425 degrees F. Put the potatoes into a steamer basket
set over simmering water, cover and steam about 20 minutes, or until
tender. Remove the potatoes from the pan. When cool enough to handle
cut into 1/2-inch slices. Cut the fish on the diagonal into 1/2-inch
thick slices. Brush a shallow 2-quart casserole dish with the olive
oil. Spread the potatoes in the bottom of the pan. Sprinkle lightly
with salt and black pepper and 1 tablespoon lemon juice. Lay the
slices of fish on top of the potatoes. Spread the pesto on top and
sprinkle with salt, pepper, 1 tablespoon lemon juice and the diced
tomato. Bake uncovered oven 20 minutes, or until the fish is cooked
through. Serve with lemon wedges. |
