This dish is simple yet fancy enough to serve with company. The fact that it is quick is a bonus. Serve it with a side dish like steamed carrots tossed or green beans.
One and 1/4 pounds pan fish suitable for baking, skin removed, cut into 4 pieces
One cup cooked shredded potatoes
One 1 tablespoon prepared horseradish
One shallot, finely chopped
One tablespoon prepared horseradish
One teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
4 teaspoons reduced-fat mayonnaise
1 tablespoon canola oil
1 lemon, quartered
Step 1 –
Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a bowl and spread fish with a teaspoon of mayonnaise and top with the potato mixture.
Step 2 –
Heat oil in skillet and place fish potato-side down. Cook 4 to 5 minutes until crispy and brown. Turn fish, reduce heat and cook 5 minutes or until fish flakes easily.
Nutrition per Serving –
6 g fat
101 mg cholesterol
9 g carbohydrates
27 g protein
1 g fiber
310 mg sodium
625 mg potassium