Serves 6-7 portions
- 2 pounds of halibut- cut into 5-6 oz portion size
- 3-5 T olive oil
- 2-3 T fresh marjoram or thyme
- 2 cloves garlic finely chopped
- 2 lemons- zested and juiced
- Salt and white pepper
- 6 medium potatoes- Yukon Gold or your preference
Preheat oven to 450
To prepare the halibut- put the zested lemon, fresh lemon juice, salt, pepper, fresh herb, and garlic on the fillets. Lightly drizzle with olive oil and let set 30 minutes or so.
Cube or slice the potatoes ( I sliced them but would recommend cubing as the sliced potatoes stuck together and made it difficult to cook evenly). Salt and pepper the potatoes, sprinkle with some marjoram or thyme and drizzle with olive oil. Put in jelly roll pan and cook in oven turning every 10 minutes until they are crispy and browned. If you have a convection option on your oven, you can use the convection bake mode for the potatoes, but just use regular bake mode when you put the fish in. When the potatoes are browned and crispy, put the halibut fillets on top of the potatoes, put a slice of lemon on top of each fillet and put back in oven. Use a timer and watch closely-depending on the thickness of the fillets, it could take 7-12 or more minutes. When the fillets are not quite opaque, remove and cover for 10 minutes then serve. You may need to remove thinner fillets before thicker ones are done. Sprinkle with fresh marjoram and enjoy.
Could use any mix of roasted vegetables for this dish- sweet potatoes, turnips, mushrooms, squash, cauliflower, etc
Served with carrot glazed parsnips and carrots and mixed green salad with cherry almond crostata, cannoli, and Italian cookies for dessert. Unoaked chardonnay and barbera di alba wine.