Recipies

NOTE:  This recipie caught my eye, not only does it sound good, but the picture looked good too!!  I will try and make this and post a comment to let you know how it turned out.
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Oven-roasted potato wedges and savory fat-free tartar sauce turn this British comfort meal into a healthful treat.  

• 4 large (about 8 ounces each) red potatoes, each cut lengthwise into 8 wedges
• 3 tablespoon(s) olive oil
• Salt and ground black pepper
• 1/3 cup(s) light mayonnaise
• 1/3 cup(s) plain nonfat yogurt
• 1 tablespoon(s) chopped fresh parsley leaves
• 1 tablespoon(s) capers, chopped
• 1 teaspoon(s) Dijon mustard with seeds
• 1 pinch(s) ground red pepper (cayenne)
• 3 tablespoon(s) all-purpose flour
• 1 tablespoon(s) cornmeal
• 1 1/2 pound(s) skinless cod fillets, cut into 3-inch chunks
• 1 lemon, cut into wedges

Directions

1. Preheat oven to 450 degrees F. In nonstick 15 1/2-inch by 10 1/2-inch jelly-roll pan (or pan lined with nonstick foil), toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until coated; spread in single layer. Roast potatoes, in lower third of oven, 30 to 35 minutes or until golden and tender, turning over once halfway through roasting.
2. Meanwhile, prepare tartar sauce: In small bowl, combine mayonnaise, yogurt, parsley, capers, Dijon, and ground red pepper. Makes 3/4 cup.
3. In cup, combine flour, cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; use to coat cod.
4. In nonstick 12-inch skillet, heat remaining oil over medium-high heat. Add cod; cook 4 to 6 minutes or until cod turns opaque in center, turning over once. Serve with potatoes, tartar sauce, and lemon.