To prepare the fish and potatoes, first preheat the oven to 350F. Scrub the potatoes, poke holes in the tops, and place them in the oven for about 40 minutes, they may need to bake longer if you prefer softer baked potatoes.
While the potatoes are baking, prepare the thawed fish. I used frozen whiting because it was on sale, and let it thaw in the refrigerator overnight. Place the fillets in a glass baking pan and add olive oil, lemon juice, and a sprinkle of paprika. Bake the fish for about 20 minutes, until it flakes easily with a fork. This fish was delicious, and had a meatier texture.
While the fish and potatoes are baking, cook the vegetables on the stovetop. I used fresh broccoli and frozen mixed vegetables. Just cook them in some water in a pan until the broccoli is lightly cooked (no mushy broccoli) and the frozen vegetables are thoroughly cooked. Then empty most of the water. Sprinkle cheese on the broccoli. The best and healthiest type of cheese to use for broccoli is the Mexican blend with reduced fat cheeses. It's available in a store brand and isn't any more expensive than the other types. Turn the heat down to low and let the cheese melt. The little bit of water left in the pan keeps it from burning. For the mixed vegetables, add some tub margarine like Country Crock Light, and stir it in thoroughly.
When the potatoes are finished baking, add tub margarine, reduced fat sour cream, and pepper. No salt is needed because the flavor is so good. Remember to eat the peel on the potato for a boost of fiber.
