Lemon-Poached Halibut with Roasted Fingerling Potatoes
Cooking the fish in a foil packet keeps it
moist and creates a flavorful broth seasoned with lemon, oregano, and
1 ½ pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and pepper
8 ounces grape tomatoes, halved
24 ounces skinless halibut fillets, 1 inch thick
½ teaspoon dried oregano
8 thin lemon slices
2 tablespoons minced fresh parsley
1. Use potatoes of a similar size to ensure consistent cooking.
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes with 2 teaspoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange potatoes on rimmed baking sheet, cut side down, in even layer. Roast until cut sides are starting to brown, about 10 minutes.
3. Meanwhile, lay four 12-inch-long pieces of foil on counter. Place one-quarter of tomatoes in center of each piece of foil, then place 1 fillet on each tomato pile. Sprinkle each fillet with 1/8 teaspoon oregano and season with salt and pepper, then top each with 2 lemon slices and 1 teaspoon oil. Pull edges of foil up around fish and tomatoes and crimp to form packet.
4. Place packets on top of potatoes and bake until fish is just cooked through, about 15 minutes. Divide potatoes among 4 bowls. Open 1 packet over each bowl, slide fish and tomatoes onto potatoes, then pour broth (accumulated juices) over top. Sprinkle with parsley and serve.
WHY THIS RECIPE WORKS
Cooking the fish in a foil packet keeps it moist and creates a flavorful broth seasoned with lemon, oregano, and tomatoes.
Source: Cook’s Country (4 servings)