You can use any white fish that
you like in this low glycemic index recipe. However, once a
Newfoundlander always a Newfoundlander - having grown up eating cod
fish frequently, it tends to usually be my preference. This
recipe is very quick to put together, is delicious and the best part is
that you only have to clean one dish. As always, new potatos
are the best to use. However, if they are not available, you can
substitute 4 medium, regular potatos. Sometimes, I also use a mixture
of half sweet potatos and half regular potatos.
1 lb cod, haddock, or sole (fresh or frozen)
4 medium carrots, chopped
12 small new potatos, quartered (or 4 medium)
1 medium carrot, sliced
2 tbsp lemon juice (fresh is best)
2 tsp dried parsley (or 2 tbsp fresh parsley)
1/2 cup low-fat mozzarella cheese (optional)
salt and pepper to taste
Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
Cut fish into 2 inch square pieces and place in dish. Sprinkle with lemon juice. Place carrots, potatos and onions between fish. Season with salt, pepper and dried parsley. Sprinkle cheese over top if desired. Cover and bake for 1 hour. Serve garnished with fresh parsley at end (if using fresh).