Lori Powell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover the potatoes with 2 inches water in a small saucepan; bring to a boil. Simmer 15 minutes or until fork-tender. Drain, halve, and transfer to a bowl. Immediately toss potatoes with mustard, 1 tablespoon lemon juice, 1 teaspoon olive oil, and salt and pepper, to taste.

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  • Preheat oven to 400°.

  • Toss fennel in a bowl with remaining 2 tablespoons juice, remaining 1 teaspoon oil, onion, and 2 tablespoons fennel fronds.

  • Rinse fish, and pat dry. Arrange in a single layer, skin side down, on a small shallow baking pan. Combine sour cream, horseradish, and garlic in a bowl. Spread evenly on top of fish, and top with panko. Roast fish 7 minutes or until tops are golden brown and fish is just cooked through.

  • Divide potatoes among 4 serving plates with fennel salad, fish, and lemon wedges. Garnish with fennel fronds; serve.

Nutrition Facts

328 calories; fat 7g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 34g; carbohydrates 32g; fiber 5g; cholesterol 48mg; iron 3mg; sodium 243mg; calcium 134mg.