Ingredients

serves 4

　　2 large russet potatoes (about 1 pound), scrubbed

　　2 tablespoons extra-virgin olive oil

　　1/2 teaspoon coarse salt

　　1/2 teaspoon freshly ground pepper

　　4 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed

　　1/2 cup low-fat buttermilk

　　1/2 cup yellow cornmeal

　　1/4 teaspoon paprika

　　Lemon wedges, for serving

　　Malt vinegar, for serving

　　

Step 1

Preheat the oven to 450°F, with racks in the upper and lower thirds of oven. Cut the potatoes lengthwise into 1/4-inch-thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on the lower rack until golden and crisp, about 30 minutes.

　　

Step 2

Meanwhile, place the fish fillets in a large bowl. Add the buttermilk, and gently turn the fish to coat. In another shallow bowl, combine the cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add the fillets to the cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with the remaining fillets.

　　

Step 3

Heat a 12-inch cast-iron skillet over medium-high heat. Add the remaining tablespoon of oil; swirl to coat. Add the fillets, being careful not to overcrowd them. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place the skillet in the top third of the oven, and cook until the fish is still firm but beginning to flake when pressed in the center, about 8 minutes. To serve, divide fish and potatoes among plates; offer lemon wedges and malt vinegar on the side.

　　

FIT TO EAT RECIPE

Step 4

(Per serving)

　　

Step 5

Calories: 366

　　

Step 6

Fat: 11g

　　

Step 7

Cholesterol: 72mg

　　

Step 8

Carbohydrate: 30g

　　

Step 9

Sodium: 506mg

　　

Step 10

Protein: 36g

　　

Step 11

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.