Roasted Halibut with Braised Artichokes and Potatoe

Name: Roasted Halibut with Braised Artichokes and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound yellow finn potatoes, peeled and cut into 1/2-inch-thick slices; Salt; 2 pounds skin-on halibut fillet, a single fillet or pieces; Freshly ground black pepper; 12 baby artichokes, about 2 ounces each, or 3 globe aritchokes, trimmed and very thinly sliced (see Notes); 1/4 cup extra virgin olive oil, plus extra for drizzling; 2 cloves garlic, crushed; 1 fresh rosemary spring; 3/4 cup dry white wine; About 36 Nicoise olives; 1 lemon, quartered

Servings: persons

1 pound yellow finn potatoes, peeled and cut into 1/2-inch-thick slices
Salt
2 pounds skin-on halibut fillet, a single fillet or pieces
Freshly ground black pepper
12 baby artichokes, about 2 ounces each, or 3 globe aritchokes, trimmed and very thinly sliced (see Notes)
1/4 cup extra virgin olive oil, plus extra for drizzling
2 cloves garlic, crushed
1 fresh rosemary spring
3/4 cup dry white wine
About 36 Nicoise olives
1 lemon, quartered

1
Preheat the oven to 500F.
2
In a saucepan, combine the potatoes with water to cover, add some salt, and bring to a boil.
3
Cook until nearly tender, 8 to 10 minutes.
4
Drain well.
5
Season the fish generously on both sides with salt and pepper.
6
In a bowl, combine the potatoes, artichokes, 1/4 cup olive oil, garlic, rosemary, and wine and toss to mix evenly.
7
Turn into an oval gratin dish or other baking dish just large enough to hold the mixture and the fish.
8
Measure the fish fillet at its thickest point.
9
Nestle the fish, skin side up, in the vegetable mixture, and drizzle with a little olive oil.
10
Roast until the fish is opaque when tested with a fork and the skin is browned, about 7 to 9 minutes per inch of thickness.
11
Remove from the oven and liftoff and discard the skin from the fish.
12
Pick out and discard the rosemary.
13
Scatter the olives around the fish and serve directly from the dish, or transfer the fish and vegetables to a warmed platter and scatter the olives around the fish.
14
Serve with lemon wedges on the side and olive oil for drizzling.

262

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pound yellow finn potatoes, peeled and cut into 1/2-inch-thick slices, Salt, 2 pounds skin-on halibut fillet, a single fillet or pieces, Freshly ground black pepper, and more.

Yes, Roasted Halibut with Braised Artichokes and Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Halibut with Braised Artichokes and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions