GOOD TO KNOW Prepare flavorful sides to complement simply prepared fish (or other lean proteins) without introducing too many extra calories to the meal. Here, roasted tomatoes, potatoes, and a green herb sauce do the trick. If you prefer, remove the skin from the fillets before serving.

　　

Ingredients

serves 4

　　

FOR THE SAUCE

1 bunch fresh mint, leaves chopped

　　1 bunch fresh flat-leaf parsley, leaves chopped

　　1/2 bunch fresh basil, leaves chopped

　　1 garlic clove, minced

　　1 tablespoon chopped capers (rinsed and drained)

　　1 tablespoon fresh lemon juice

　　2 tablespoons olive oil

　　Coarse salt and ground pepper

　　

FOR THE VEGETABLES AND FISH

6 plum tomatoes, halved lengthwise

　　1/4 teaspoon sugar

　　1 pound small red potatoes, scrubbed

　　Coarse salt and ground pepper

　　3 tablespoons olive oil, plus more for baking sheet

　　4 skin-on striped bass or salmon fillets (6 to 8 ounces each)

　　

Step 1

Make the sauce: In a small bowl, combine mint, parsley, basil, garlic, and capers. Stir in lemon juice and oil; season with salt and pepper. (Sauce can be refrigerated up to 1 week in an airtight container.)

　　

Step 2

Make the vegetables: Preheat oven to 350°F. Arrange tomatoes, cut side up, on two large rimmed baking sheets, and sprinkle with sugar. Bake until softened, about 1 hour. Raise oven to 475°F.

　　

Step 3

While tomatoes are roasting, in a large saucepan, cover potatoes with water. Bring to a boil, and season with salt. Reduce to a simmer, and cook just until tender, about 15 minutes. Drain and let cool slightly.

　　

Step 4

Lightly oil a small rimmed baking sheet. Smash each potato with your palm and place on sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Roast until crisp, about 20 minutes.

　　

Step 5

Meanwhile, prepare the fish: With a paring knife, score fish skin crosswise in a few places and season fillets with salt and pepper. In a large nonstick skillet, heat remaining tablespoon oil over medium-high. Add fish, skin side down, and cook until browned and crisp, 6 to 8 minutes. Reduce heat to medium; flip fish and cook until opaque throughout, 2 to 4 minutes.

　　

Step 6

Serve fish with potatoes, tomatoes, and green sauce.

　　

Nutrition Information

Step 7

(Per Serving)

　　

Step 8

Calories: 392

　　

Step 9

Fat: 15.1g (2.4g Saturated Fat)

　　

Step 10

Protein: 35.6g

　　

Step 11

Carbohydrates: 26.3g

　　

Step 12

Fiber: 3.9g

　　Everyday Food: Light