Halibut With Skillet Potatoes

halibut
Photo by John Kernick
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 356 calories
    • Calories 58 calories from fat
    • Fat 23 g
    • Sat Fat 1 g
    • Cholesterol 21 mg
    • Sodium 792 mg
    • Protein 10 g
    • Carbohydrate 22 g
    • Sugar 1 g
    • Fiber 3 g

Heat oven to 375° F. Place the halibut in a 9-inch square baking dish.Pour the wine over the fish, drizzle with 1 tablespoon of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Scatter the olives, rosemary, and garlic over top.Bake until the fish is the same color throughout and flakes easily, about 15 minutes.Meanwhile, heat the remaining oil in a skillet over medium heat. Add the potatoes and cook, stirring occasionally, until golden and tender, 15 to 17 minutes.Transfer the potatoes to a paper towel-lined plate. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the halibut and olives.

Ingredients

  1. Check 4 6-ounce halibut fillets
  2. Check 1 cup dry white wine
  3. Check 4 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 4 ounces green olives, pitted
  6. Check 4 sprigs fresh rosemary
  7. Check 2 cloves garlic, thinly sliced
  8. Check 1 pound red potatoes, thinly sliced into 1/4-inch-thick rounds

Directions

  1. Heat oven to 375° F. Place the halibut in a 9-inch square baking dish.
  2. Pour the wine over the fish, drizzle with 1 tablespoon of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Scatter the olives, rosemary, and garlic over top.
  3. Bake until the fish is the same color throughout and flakes easily, about 15 minutes.
  4. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the potatoes and cook, stirring occasionally, until golden and tender, 15 to 17 minutes.
  5. Transfer the potatoes to a paper towel-lined plate. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the halibut and olives.