Halibut with scallion-mashed potatoes
Uncooked Yukon gold potato(es)
10 oz, peeled and cut into 11/2-inch chunks
Fat free skim milk
⅓ cup(s), sliced
1 tsp, extra-virgin
⅛ tsp, coarsely ground, or to taste
Uncooked halibut fillet(s)
10 oz, center-cut halibut fillets, about 3/4-inch thick, skin removed
2 tsp, fresh, finely chopped
- Bring the potatoes with enough water to cover to a boil in a medium saucepan. Cook until tender, about 15 minutes; drain. Combine the milk, scallions, oil, and 1/4 teaspoon of the salt in the same pot (no need to clean it) and cook until the milk is hot. Add the potatoes to the milk mixture and mash until fluffy. Season to taste with the pepper.
- Meanwhile, preheat the oven to 300°F. Line a baking sheet with heavy-duty foil; spray with nonstick spray. Place the fish on the baking sheet. With your fingertips, spread the parsley on top of the fillets; sprinkle with the remaining 1/4 teaspoon salt and season with pepper.
- Bake the fish until just opaque in the center, about 18 minutes. Serve with the mashed potatoes. Yields 1 fish fillet and scant 2/3 cup potatoes per serving.