Roasted Halibut and Potatoes With Rosemary
Published January 29, 2019
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds 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
2 garlic cloves, minced
1 teaspoon roughly chopped rosemary, plus ½ teaspoon finely chopped rosemary, for garnish
Pinch of red-pepper flakes
½ teaspoon crushed fennel seeds (optional)
3 tablespoons chopped parsley
½ teaspoon grated lemon zest
Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
32 grams carbs; 97 milligrams cholesterol; 365 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 887 milligrams sodium; 41 grams protein; 2 grams sugar
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.)
This dish made entertaining easy. An hour before guests arrived, I prepped the potatoes thru roasting, recipes the rosemary & fennel mixture, and recipes the finishing herbs. When we thought about dinner, I added fish to the roasting pan, and freshly baked fish was ready in 15 min. Don’t leave out the fennel! It adds more than the rosemary or parsley garnish at the end.
Watch the times, potatoes might need more, fish lee. Just keep your eyes open.
Made this with grouper (local to me) and served along a green salad. Delicious!