Categories: untried

Ingredients

• 12 fingerling potatoes
• cooking spray
• 4 6-ounce halibut fillets (or any white fish)
• salt and pepper
• 1 lemon, juiced
• 1 tbsp olive oil
• water
• 12 cherry tomatoes
• 5 fresh basil leaves, chopped
• 1 tsp Dijon mustard
• 1/4 cup cornflakes, crushed into large crumbs

Directions

1. Boil the potatoes until just tender, about 15 minutes; slice 1/2 inch thick.

2. eheat oven to 350.

3. Spray a large baking dish and lay fillets on the bottom, leaving room between the fillets and around the edge of the dish.

4. Sprinkle with salt and pepper and squeeze lemon juice on top.

5. Drizzle the olive oil and add enough water to the pan to come halfway up the thickness of the fish.

6. Scatter the potato slices and the whole cherry tomatoes along the edge of the baking dish and sprinkle the basil leaves on top.

7. Cover with parchment paper or foil and bake 15-20 minutes.

8. Remove from the oven and brush the fish with mustard and sprinkle lightly with cornflakes.

9. Place under the broiler for 20 seconds so the crumbs get crunchy, but not burned.

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