Irish Roasted Pollock

Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
4
Ready in
35 minutes

Ingredients

  • 2 leeks
  • 1 lb. baby red potatoes, sliced 3/4-inch thick
  • 1 tbsp. plus 1 tsp. extra virgin olive oil, divided
  • 2 tsp. fresh thyme, divided
  • 2 garlic cloves, minced
  • 3/4 lb. pollock fillets

Directions

Prep Time
10 minutes
Cook Time
25 minutes
Ready in
35 minutes
  1. Preheat oven to 375°F. Line a large baking pan with foil; coat with gluten-free nonstick cooking spray. Cut and discard dark green portion of leeks. Halve leeks lengthwise; rinse well. Cut into 1 1/2-inch slices; place in a large bowl.
  2. Add potatoes, 1 tablespoon of the oil, 1 teaspoon of the thyme, and garlic to bowl; toss to coat. Spread vegetables on baking pan. Place pan in oven. Roast 15 minutes, stirring once.
  3. Remove pan from oven. Stir vegetables and push to the center of the pan. Place fillets in pan around vegetables; drizzle fillets with remaining 1 teaspoon oil, sprinkle with remaining 1 teaspoon thyme, and freshly ground pepper to taste.
  4. Return pan to oven. Roast 10 to 15 minutes or until vegetables are tender and fish flakes easily with a fork. Serve fillets with vegetables.

Nutritional Information

Serving Size
1
Per Serving
Calories 221, Calories Fat 43, Total Fat 4g, Saturated Fat 0g, Cholesterol 81mg, Sodium 126mg, Carbohydrate 22g, Protein 22g
Serving Size1
Calories221
Calories Fat43
Calories (fat) extra19
Total Fat4g
Total Fat (extra)7
Saturated Fat0g
Saturated Fat (extra)3
Cholesterol81mg
Cholesterol (extra)27
Sodium126mg
Sodium (extra)5
Potassium914mg
Carbohydrate22g
Carbohydrate (extra)8
Fiber2g
Fiber (extra)10
Sugars2g
Protein22g
Omega30g
Vitamin A869IU
Vitamin A (extra)17
Vitamin C14mg
Vitamin C (extra)25
Iron2mg
Iron (extra)12