Halibut Pot Roast
Ingredients
- 1 pound small red or fingerling potatoes, washed ⓘ
- 2 tablespoons olive oil ⓘ
- 1 onion, thinly sliced ⓘ
- 2 garlic cloves, minced
- 1 pint cherry or grape tomatoes, halved ⓘ
- 2 pounds halibut fillets (3/4 to 1 inch thick)* ⓘ
- 2 sprigs fresh thyme ⓘ
- 2 sprigs fresh tarragon ⓘ
- Sea salt, to taste ⓘ
- 1/2 cup dry white wine ⓘ
- 3 tablespoons unsalted butter, cut into cubes ⓘ
Instructions
- Bring 4 cups water to a boil in a saucepan over medium-high heat. Add potatoes, and cook 15 minutes. (Potatoes will not be fully cooked.) Drain and set aside.
- Preheat oven to 325°. Heat oil in a large ovenproof skillet over medium heat. Add onion, and saute 3 to 4 minutes or until soft and slightly brown. Add garlic and tomato, and saute 2 minutes more.
- Place fish in pan, and add reserved parboiled potatoes, thyme, and next 4 ingredients. Bake, covered, at 325° for 22 to 25 minutes or until fish flakes easily. Remove from oven, add butter, re-cover, and let stand 3 minutes or until butter melts. Serve warm.
- *Substitute other thick white fish, such as haddock,if desired.
Nutrition & Diet Analysis (per serving)
698
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).