Roasted Potato Crusted Halibut
1 pound French fingerling potatoes, scrubbed
1/2 cup extra virgin olive oil
1/2 cup unsalted butter
4 garlic cloves, minced
2 white scallions, finely chopped, using the white and tender green parts
Grated zest of 1 lemon
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
2 pounds halibut filets
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 minutes until the potatoes are barely tender. Cool the potatoes, and slice thinly.
2. Preheat the oven to 375 degrees.
3. In a large skillet, heat the oil and butter, add the garlic, scallions, zest, lemon juice, salt and pepper, and saute for 2 minutes, until the garlic is fragrant. Cool for 15 minutes. Toss half of the mixture with the sliced potatoes. Pour a bit of the garlic butter into a 13-by-9-inch baking pan, and lay the filets on top of the garlic butter. Top each filet with sliced potatoes, and pour the remaining garlic butter over the top of the potatoes.
4. Bake the halibut for 20 minutes, until the potatoes are golden brown and the halibut is cooked through, registering 165 degrees on an instant read meat thermometer. Allow the fish to rest for 5 to 10 minutes before serving.
5. Cook’s Note: Other fish to try, sea bass, salmon or thick cod filets.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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