Lemon-Poached Halibut with Roasted Fingerling Potatoes
By America's Test KitchenPublished on December 12, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds fingerling potatoes, halved lengthwise2 tablespoons extra-virgin olive oil Salt and pepper 8 ounces grape tomatoes, halved4 (6-ounce) skinless halibut fillets, 1 inch thick½ teaspoon dried oregano 8 thin lemon slices2 tablespoons minced fresh parsley
Before You Begin
Use potatoes of a similar size to ensure consistent cooking.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes with 2 teaspoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange potatoes on rimmed baking sheet, cut side down, in even layer. Roast until cut sides are starting to brown, about 10 minutes.
- Meanwhile, lay four 12-inch-long pieces of foil on counter. Place one-quarter of tomatoes in center of each piece of foil, then place 1 fillet on each tomato pile. Sprinkle each fillet with 1/8 teaspoon oregano and season with salt and pepper, then top each with 2 lemon slices and 1 teaspoon oil. Pull edges of foil up around fish and tomatoes and crimp to form packet.
- Place packets on top of potatoes and bake until fish is just cooked through, about 15 minutes. Divide potatoes among 4 bowls. Open 1 packet over each bowl, slide fish and tomatoes onto potatoes, then pour broth (accumulated juices) over top. Sprinkle with parsley and serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and pepper
8 ounces grape tomatoes, halved
4 (6-ounce) skinless halibut fillets, 1 inch thick
½ teaspoon dried oregano
8 thin lemon slices
2 tablespoons minced fresh parsley
Ingredients
1 ½ pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and pepper
8 ounces grape tomatoes, halved
4 (6-ounce) skinless halibut fillets, 1 inch thick
½ teaspoon dried oregano
8 thin lemon slices
2 tablespoons minced fresh parsley
Ingredients
1 ½ pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and pepper
8 ounces grape tomatoes, halved
4 (6-ounce) skinless halibut fillets, 1 inch thick
½ teaspoon dried oregano
8 thin lemon slices
2 tablespoons minced fresh parsley
Why This Recipe Works
Cooking the fish in a foil packet keeps it moist and creates a flavorful broth seasoned with lemon, oregano, and tomatoes.
Before You Begin
Use potatoes of a similar size to ensure consistent cooking.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes with 2 teaspoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange potatoes on rimmed baking sheet, cut side down, in even layer. Roast until cut sides are starting to brown, about 10 minutes.
- Meanwhile, lay four 12-inch-long pieces of foil on counter. Place one-quarter of tomatoes in center of each piece of foil, then place 1 fillet on each tomato pile. Sprinkle each fillet with 1/8 teaspoon oregano and season with salt and pepper, then top each with 2 lemon slices and 1 teaspoon oil. Pull edges of foil up around fish and tomatoes and crimp to form packet.
- Place packets on top of potatoes and bake until fish is just cooked through, about 15 minutes. Divide potatoes among 4 bowls. Open 1 packet over each bowl, slide fish and tomatoes onto potatoes, then pour broth (accumulated juices) over top. Sprinkle with parsley and serve.
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