Antonis Achilleos
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

This easy fish dinner is more than just a healthy recipe. It’s also a template for building deep flavor in under 30 minutes, thanks to clever strategy. First, you’ll infuse broth with a delicious paste made from anchovies, garlic, and fresh oregano. Next, potatoes and kale get cooked in this mixture until they soak up the flavors, and you’ll top it all off with quickly seared halibut, which finishes cooking through with steam. This ensures each piece is perfectly tender in the center, not rubbery or dry. Serve with crusty bread for soaking up the broth, and dry white wine like Chablis or Vinho Verde.

How to Make It

Step 1

Thinly slice 1 lemon half and cut other half into wedges; set aside. Finely chop anchovies, garlic, and oregano together on a cutting board. Drag the flat side of knife back and forth along mixture until a paste forms.

Step 2

Heat 1 tablespoon oil in a large, high-sided skillet over medium-high. Add anchovy paste; cook, stirring, until fragrant, about 1 minute. Stir in potatoes and broth and bring to a boil over high. Reduce heat to medium; simmer, covered, until potatoes are tender when pierced with a fork, about 12 minutes.

Step 3

Meanwhile, season fish with ½ teaspoon each salt and pepper. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add fish; cook on 1 side until browned, about 4 minutes. Transfer to a plate.

Step 4

Uncover potato mixture and stir in kale. Arrange fish fillets, browned sides up, on top. Return to a simmer and cook, uncovered, until fish flakes with a fork and kale is wilted, about 5 minutes. Using a slotted spoon, transfer fish, potatoes, and kale to 4 shallow bowls.

Step 5

Increase heat to high and add lemon slices to skillet. Boil until broth is reduced by half, about 4 minutes. Stir in remaining ¼ teaspoon salt and ½ teaspoon pepper. Ladle broth over fish and vegetables; garnish with chives and lemon wedges.

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