Whitefish Potato Boxes with Mixed Greens, Spicy Tomato Aioli & Lemon Air

For the Whitefish Potato Boxes:

1 Tbsp. Olive Oil
One Large Russet Potato, Peeled
One Whitefish Filet (Swai, Tilapia, etc.), Cut into Fourths
1 1/2 Tbsp. Parmesan Cheese
1 Garlic Clove, Minced
1 Tbsp. Lemon Juice
1 Tbsp. Fresh Parsley
1 Tsp. Sea Salt

4 Metal Squares (Cookie Cutters will work)

Preheat oven to 400 degrees. Coat baking sheet with olive oil. Set aside. Cut potato vertically into very thin slices. These should be so thin they are flexible without breaking in half. Place 4 slices into each metal square, one on each side. Make sure the bottom is completely covered. Place one slice of filet into each square. Evenly top each filet with Parmesan cheese, garlic, lemon and parsley. Use the excess potato to cover completely. Seal shut with a toothpick. Lightly salt the top of each potato box. Place on baking sheet and in the oven for 25-30 minutes. Serve with spicy tomato aioli and fresh mixed greens.


For the Spicy Tomato Aioli:

2 Tbsp. Light Mayonnaise
1 1/2 Tbsp. Ketchup
2 Tsp. Sriracha

Thoroughly combine all ingredients. Place in refrigerator until serving.