Roasted Halibut and Potatoes With Rosemary
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes — it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
- Serves: 4 persons
- 1 ½pounds 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 1/2 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
Step 1Heat 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 2Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
Step 3Drizzle 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 4As 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 5When 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 6Transfer 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.