Halibut With Skillet Potatoes
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
Ingredients
- 4 6-ounce halibut fillets
- 1 cup dry white wine
- 4 tablespoons olive oil
- kosher salt and black pepper
- 4 ounces green olives, pitted
- 4 sprigs fresh rosemary
- 2 cloves garlic, thinly sliced
- 1 pound red potatoes, thinly sliced into 1/4-inch-thick rounds
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 356Calories From Fat 58%
- Protein 10g
- Fat 23g
- Sat Fat 1g
- Cholesterol 21mg
- Sodium 792mg
- Carbohydrate 22g
- Fiber 3g
- Sugar 1g
What does this mean? See Nutrition 101.
Quick Tip
Choose halibut fillets with flesh that is a translucent, shiny white and springy to the touch.
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