DIRECTIONS

Heat oven to 425 degrees.

Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with onion soup mix. Roast for 20 minutes. Stir and roast for 10 minutes more.

Meanwhile, rinse the fish fillets and pat them dry with paper towels. Coat with olive oil and sprinkle with soup mix.

After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center.

Redistribute the potatoes around the fillets.

Distribute oil (in pan with potatoes) over fish filets.

Roast until the fillets are the same color throughout and flake easily, about 10 minutes and 145 degrees. Top with the lemon juice.