Skinny Seared Fish with Fresh Tomato Salsa

Eating healthfully doesn’t mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.+

Ingredients

1lb fingerling potatoes, halved if necessary to make same size

1teaspoon olive oil

1teaspoon herbes de Provence

1/4teaspoon salt

1cup diced tomato

2tablespoons diced shallot

2cloves garlic, finely chopped

2tablespoons lemon juice

1/8teaspoon salt

4(4 oz) filets white fish (mahi mahi or cod)

2teaspoons olive oil

1/2teaspoon herbes de Provence

1/4teaspoon salt

1/4cup shredded fresh basil leaves

1Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
2Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
3Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
4Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

If subbing a thinner fish like tilapia for the cod or mahi mahi, take care to reduce the cooking time by about half.
If tomatoes are out of season, try substituting 1 cup drained and rinsed diced tomatoes.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.