Halibut With Roasted Potatoes And Romanesco Salad Recipe

Name: Halibut With Roasted Potatoes And Romanesco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby Yukon Gold or fingerling potatoes, scrubbed and cut into 1/4-inch-thick rounds; 2 cups 1-inch Romanesco or cauliflower florets (from a 1-pound head); 1/2 cup plus 1 tablespoon extra-virgin olive oil; 3 thyme sprigs; 2 garlic cloves, crushed; Salt; Freshly ground pepper; 1 cup pitted Castelvetrano olives, halved; Four 6-ounce halibut fillets with skin, about 2 inches thick, patted dry; 3 tablespoons fresh lemon juice; 2 tablespoons Asian fish sauce; 1/4 cup flat-leaf parsley leaves

Servings: persons

1 pound baby Yukon Gold or fingerling potatoes, scrubbed and cut into 1/4-inch-thick rounds
2 cups 1-inch Romanesco or cauliflower florets (from a 1-pound head)
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 thyme sprigs
2 garlic cloves, crushed
Salt
Freshly ground pepper
1 cup pitted Castelvetrano olives, halved
Four 6-ounce halibut fillets with skin, about 2 inches thick, patted dry
3 tablespoons fresh lemon juice
2 tablespoons Asian fish sauce
1/4 cup flat-leaf parsley leaves

1
Preheat the oven to 425.
2
On a rimmed baking sheet, toss the potatoes and Romanesco with 3 tablespoons of the olive oil, 2 thyme sprigs, 1 garlic clove and a generous pinch each of salt and pepper.
3
Spread the vegetables in an even layer and roast for 20 minutes, until tender and browned on the bottom.
4
Scatter the olives on top and roast until warmed, about 3 minutes longer.
5
Discard the thyme.
6
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil.
7
Generously season the fish with salt and pepper and add to the skillet, skin side down, along with the remaining thyme sprig and garlic clove.
8
Cook over moderate heat until the fish is golden brown on the bottom and releases easily from the pan, about 10 minutes.
9
Turn the fish, add 2 more tablespoons of olive oil to the skillet and cook, spooning the oil over the fish, until the fillets are white throughout, about 3 minutes.
10
Transfer the fish to plates.
11
Transfer the roasted vegetables to a large bowl and toss with the lemon juice, fish sauce, parsley and the remaining 2 tablespoons of olive oil.
12
Season with salt and pepper, spoon around the fish and serve.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound baby Yukon Gold or fingerling potatoes, scrubbed and cut into 1/4-inch-thick rounds, 2 cups 1-inch Romanesco or cauliflower florets (from a 1-pound head), 1/2 cup plus 1 tablespoon extra-virgin olive oil, 3 thyme sprigs, and more.

Yes, Halibut With Roasted Potatoes And Romanesco Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Halibut With Roasted Potatoes And Romanesco Salad

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