Halibut With Roasted Potatoes And Romanesco Salad

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!