1. Cut each potato in half, and place in a large ovenproof skillet; add water to depth of 1 inch. 2. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until potato is tender. Drain and set aside. 3. Combine flour, salt, and pepper; sprinkle evenly on both sides of fish. 4. Coat skillet with cooking spray; add oil and place over high heat until hot. Add fish; cook 2 minutes on each side. 5. Remove skillet from heat; add potato, tomatoes, and wine and sprinkle with dill. 6. Bake, uncovered, at 425° for 8 minutes or until fish flakes easily when tested with a fork. 7. Remove from oven, and drizzle with margarine or butter, if using that. 8. To serve, cut fish into 4 pieces. Serve with lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
