One-Pan Halibut with Red Potatoes, Corn, and Andouille
By Cecelia JenkinsPublished on April 19, 2016
Time
1¼ hours
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter, softened2 teaspoons Old Bay seasoning 1 teaspoon lemon juice 4 (6- to 8-ounce) center-cut skinless halibut fillets, 1 inch thickSalt and pepper ¼ cup vegetable oil 1 ½ pounds small red potatoes, unpeeled, halved lengthwise4 ears corn, husks and silk removed, cut into thirds12 ounces andouille sausage, sliced 1 inch thick1 tablespoon minced fresh parsley
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. Note that you need to immediately reduce the oven temperature from 500 to 425 degrees after placing the fish in the oven.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Combine butter, Old Bay, and lemon juice in bowl; set aside. Pat halibut dry with paper towels and season with salt and pepper; refrigerate until needed.
- Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl. Arrange potatoes cut side down on half of sheet. Toss corn, remaining 1 tablespoon oil, ¼ teaspoon salt, and teaspoon pepper together in now-empty bowl. Arrange corn on empty side of sheet. Nestle andouille pieces around corn.
- Roast until potatoes and andouille are lightly browned and corn kernels are plump, 20 to 22 minutes, rotating sheet halfway through roasting.
- Remove sheet from oven, transfer corn and 2 tablespoons Old Bay butter to medium bowl, and toss to combine. Cover bowl tightly with aluminum foil and set aside. Move andouille pieces to side of sheet with potatoes. Arrange halibut fillets evenly on now-empty side of sheet.
- Return sheet to oven and reduce oven temperature to 425 degrees. Roast until centers of fillets register 130 degrees and flesh is just opaque when checked with tip of paring knife, 8 to 10 minutes, rotating sheet halfway through roasting.
- Transfer halibut browned side up to serving platter. Portion remaining 2 tablespoons Old Bay butter evenly over halibut. Transfer potatoes, corn, and andouille pieces to platter with halibut and sprinkle with parsley. Serve.
Time
1¼ hoursYield
Serves 4Ingredients
4 tablespoons unsalted butter, softened
2 teaspoons Old Bay seasoning
1 teaspoon lemon juice
4 (6- to 8-ounce) center-cut skinless halibut fillets, 1 inch thick
Salt and pepper
¼ cup vegetable oil
1 ½ pounds small red potatoes, unpeeled, halved lengthwise
4 ears corn, husks and silk removed, cut into thirds
12 ounces andouille sausage, sliced 1 inch thick
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter, softened
2 teaspoons Old Bay seasoning
1 teaspoon lemon juice
4 (6- to 8-ounce) center-cut skinless halibut fillets, 1 inch thick
Salt and pepper
¼ cup vegetable oil
1 ½ pounds small red potatoes, unpeeled, halved lengthwise
4 ears corn, husks and silk removed, cut into thirds
12 ounces andouille sausage, sliced 1 inch thick
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter, softened
2 teaspoons Old Bay seasoning
1 teaspoon lemon juice
4 (6- to 8-ounce) center-cut skinless halibut fillets, 1 inch thick
Salt and pepper
¼ cup vegetable oil
1 ½ pounds small red potatoes, unpeeled, halved lengthwise
4 ears corn, husks and silk removed, cut into thirds
12 ounces andouille sausage, sliced 1 inch thick
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Why This Recipe Works
To coordinate the different components in this one-pan supper so they all hit the table hot, we first identified the cooking time and temperature for each. We started by cooking the potatoes, andouille, and corn in a 500-degree oven until the spuds were crispy yet creamy and the sausages rendered yet juicy. We then reduced the oven temperature to 425 degrees, transferred the corn to a covered bowl with our Old Bay butter to stay warm, moved the sausage atop the potatoes, and added the fish to the pan. About 10 minutes later, dinner was ready to go.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. Note that you need to immediately reduce the oven temperature from 500 to 425 degrees after placing the fish in the oven.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Combine butter, Old Bay, and lemon juice in bowl; set aside. Pat halibut dry with paper towels and season with salt and pepper; refrigerate until needed.
- Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl. Arrange potatoes cut side down on half of sheet. Toss corn, remaining 1 tablespoon oil, ¼ teaspoon salt, and teaspoon pepper together in now-empty bowl. Arrange corn on empty side of sheet. Nestle andouille pieces around corn.
- Roast until potatoes and andouille are lightly browned and corn kernels are plump, 20 to 22 minutes, rotating sheet halfway through roasting.
- Remove sheet from oven, transfer corn and 2 tablespoons Old Bay butter to medium bowl, and toss to combine. Cover bowl tightly with aluminum foil and set aside. Move andouille pieces to side of sheet with potatoes. Arrange halibut fillets evenly on now-empty side of sheet.
- Return sheet to oven and reduce oven temperature to 425 degrees. Roast until centers of fillets register 130 degrees and flesh is just opaque when checked with tip of paring knife, 8 to 10 minutes, rotating sheet halfway through roasting.
- Transfer halibut browned side up to serving platter. Portion remaining 2 tablespoons Old Bay butter evenly over halibut. Transfer potatoes, corn, and andouille pieces to platter with halibut and sprinkle with parsley. Serve.
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