1/2 pound potatoes, scrubbed but unpeeled
2 pinches paprika
Oil water spray (see below)
Salt and freshly ground black pepper
2 pieces smoked haddock, each about 5 oz, skinned and bones removed
Bunch of watercress to garnish
Slice the potatoes paper-thin. Using the slicer on the side of a grater is the best way to get fine slices. Put into a colander and rinse well, then drain and dry in a dish towel. Toss the slices with a pinch of the paprika and a spritz of oil-water spray.
Spray a baking sheet and spread the slices out. Bake in a preheated oven for 10 minutes, then stir them, spread out again, and bake for about 5 minutes more, until tender and browned. They should be crisp in patches.
Sprinkle a pinch of paprika and a grinding of pepper over the fish. Lightly salt the potatoes and arrange in two piles on the baking sheet. Place a piece of fish over each pile of potatoes.
Bake for about 7 minutes at 475 F, until just done. Garnish with watercress and serve with sautéed mushrooms alongside, if desired.
Fill a new, clean plant mister or small plastic spray bottle with 7/8 water and 1/8 desired oil. Give the bottle a good shake before using it to spray food or pots and pans. This oil-water spray cuts down on calories and makes for low-fat cooking.
Metro Creative Graphics Inc.