Description
Tender flaky fish coupled with delicate tangy potatoes.
Ingredients
- 6 tablespoons olive oil, divided
- 3 pounds russet potatoes, peeled
- 6 cloves garlic, minced
- salt and ground black pepper to taste
- 8 (6 ounce) halibut fillets
- 2 medium lemons, thinly sliced
- 6 tablespoons unsalted butter, softened
- 2 teaspoons lemon zest
- 1 ½ teaspoons herbes de Provence
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil.
- Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper.
- Bake in the preheated oven
- rotating the baking sheet halfway through
- until spotty brown and just tender
- 35 to 40 minutes.
- While potatoes are baking
- make herb butter by mashing butter
- lemon zest
- herbes de Provence
- garlic powder
- salt
- and pepper together in a small bowl. Set aside.
- Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet.
- Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
- Return to the oven and roast until fish flakes easily when gently prodded with a paring knife
- about 15 minutes.
- Gently cut potatoes in squares around each fillet and lift onto individual serving plates.
Prep Time: 35 mins
Cook Time: 50 mins
Total Time: 1 hr 25 mins
Servings: 8