Roasted Halibut and Potatoes With Rosemary
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds fingerling potatoes
- Kosher salt
- Extra-virgin olive oil
- 4(6- to 8-ounce) halibut fillets (or substitute other firm-fleshed white fish), about 1-inch thick
- Black pepper
- 2garlic cloves, minced
- 1teaspoon roughly chopped rosemary, plus ½ teaspoon finely chopped rosemary, for garnish
- Pinch of red-pepper flakes
- ½teaspoon crushed fennel seeds (optional)
- 3tablespoons chopped parsley
- ½teaspoon grated lemon zest
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
365 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 41 grams protein; 887 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Step 2
Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Step 3
Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- Step 4
As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- Step 5
When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Step 6
Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Private Notes
Comments
Is it really necessary to boil the potatoes first; if they were small, or cut into small pieces, wouldn't they roast in a 400 degree oven in 30 minutes anyway? (looking to save time and a pot)
Boiling the potatoes first, actually parboiling, will result in crispier potatoes.
I worked in offshore in Alaska fishing industry for rather a while - try brining the halibut first in a 5% brine. Not more than two hours but at least one half hour. Then pat dry and if you have time let sit uncovered in your refrigerator for a bit. You can then roast, grill or saute, the fish. Brining also helps P cod (which is leaner than true cod.)
Gorgeous recipe. To make it a truly one-pan dish I added chunks of multicolored carrots to the pan, seasoned with pepper, salt, and olive oil. The (Aleppo) red pepper flakes and lemon zest make for wonderful ‘surprises’ while eating the fish. I covered everything with chopped up parsley. Lovely!
I too was skeptical about the roasting time for the potatoes, but they were amazing. Entire meal was wonderful. Flavors are great. Served with green beans
Delicious. Pretty much as noted but forgot the parsley that i cut! Patio meal with a nice Chardonnay. Parboiling potatoes made them crisp, something just baking never seems to do. Halibut was tender, flaky. I get it frozen from Wild Alaskan Seafood.