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Baked Halibut Potatoes: A Delicious and Healthy Recipe

  • Total Time: 60 minutes
  • Yield: 4-6 servings 1x

Description

Flaky halibut baked atop savory Yukon Gold potatoes with herbs, garlic, and a touch of lemon. A simple and delicious one-pan meal!

Ingredients

Scale
  • 2 pounds halibut fillets, skin on or off, about 1 inch thick
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine (optional)
  • Fresh parsley, chopped, for garnish
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C).
  2. Prepare the potatoes: Peel the Yukon Gold potatoes and cut them into roughly 1-inch cubes.
  3. Sauté the aromatics: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  4. Add garlic and rosemary: Add the minced garlic and dried rosemary to the skillet and cook for another minute, until fragrant.
  5. Add potatoes and broth: Add the cubed potatoes to the skillet and stir to coat. Season with salt and pepper. Pour in the chicken broth and bring to a simmer.
  6. Bake the potatoes: Cover the skillet tightly with a lid or aluminum foil. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the potatoes are almost tender.
  7. (Optional) Parmesan cheese: Remove the skillet from the oven and carefully remove the lid or foil. If you’re using Parmesan cheese, sprinkle it evenly over the potatoes.
  8. Prepare the halibut: Pat the halibut fillets dry with paper towels.
  9. Make the marinade: In a small bowl, whisk together 2 tablespoons of olive oil, the lemon zest, lemon juice, minced garlic, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  10. Marinate the halibut: Place the halibut fillets in a shallow dish and pour the marinade over them. Turn the fillets to coat them evenly. Let the halibut marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
  11. Arrange the halibut: Remove the skillet with the potatoes from the oven. Arrange the marinated halibut fillets on top of the potatoes, spacing them evenly.
  12. Add white wine (optional): If you’re using white wine, pour it over the potatoes and around the halibut fillets.
  13. Bake the halibut and potatoes: Return the skillet to the oven and bake for another 12-15 minutes, or until the halibut is cooked through and flakes easily with a fork. The internal temperature of the halibut should reach 145°F (63°C).
  14. Check for doneness: To check if the halibut is done, gently insert a fork into the thickest part of the fillet. If it flakes easily, it’s ready. If not, bake for a few more minutes and check again.
  15. Broil for extra color (optional): For a little extra color and crispness, you can broil the halibut and potatoes for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning!
  16. Garnish: Remove the skillet from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped parsley.
  17. Serve: Serve the baked halibut and potatoes directly from the skillet, or portion them onto individual plates.

Notes

  • Other fish: If you don’t have halibut, you can substitute other firm white fish, such as cod, sea bass, or grouper. Adjust the cooking time accordingly.
  • Vegetables: Feel free to add other vegetables to the potatoes, such as carrots, celery, or bell peppers. Add them to the skillet along with the onions.
  • Herbs: Experiment with different herbs, such as thyme, dill, or chives.
  • Spice: Add a pinch of red pepper flakes to the marinade for a little heat.
  • Lemon wedges: Serve with extra lemon wedges for squeezing over the halibut.
  • Make Ahead: You can prepare the potatoes and the halibut marinade ahead of time. Store the potatoes in the refrigerator for up to 24 hours. Marinate the halibut for up to 30 minutes before baking.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes

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Find it online: https://homecookmaria.com/baked-halibut-potatoes/