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Scandinavian Baked Halibut

Yield 4 servings.
Halibut and potatoes are cooked in a cast iron skillet and then in the oven with tomatoes, dry white wine, and dillweed.

Ingredients

  • 12 small round red potatoes (about 1 pound)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16-ounce) halibut steak (1 inch thick)
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 16 cherry tomatoes
  • 1/4 cup dry white wine
  • 1/4 cup chopped fresh dillweed
  • 2 tablespoons reduced-calorie margarine, melted
  • 8 lemon wedges

Nutrition Information

  • calories 326
  • caloriesfromfat 23 %
  • fat 8.2 g
  • satfat 1.1 g
  • monofat 2.5 g
  • polyfat 3.4 g
  • protein 28.8 g
  • carbohydrate 36 g
  • fiber 0.0 g
  • cholesterol 53 mg
  • iron 0.0 mg
  • sodium 287 mg
  • calcium 0.0 mg

How to Make It

  1. Cut each potato in half, and place in a large ovenproof skillet; add water to depth of 1 inch. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until potato is tender. Drain and set aside.

  2. Combine flour, salt, and pepper; sprinkle evenly on both sides of fish. Coat skillet with cooking spray; add oil. Place over high heat until hot. Add fish; cook 2 minutes on each side. Remove skillet from heat; add potato, tomatoes, and wine. Sprinkle with dillweed. Bake, uncovered, at 425° for 8 minutes or until fish flakes easily when tested with a fork. Remove from oven, and drizzle with margarine. To serve, cut fish into 4 pieces. Serve with lemon wedges.

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