Roast Halibut with Fingerling Potatoes Lemon and Rosemary
Elevate your dinner table with this elegant yet effortlessly simple Roast Halibut with Fingerling Potatoes, Lemon, and Rosemary. Perfectly seasoned halibut fillets are roasted alongside golden, tender fingerling potatoes infused with the earthy aroma of fresh rosemary and garlic. A squeeze of fresh lemon juice and a sprinkle of vibrant lemon zest add a bright, citrusy finish to this wholesome one-pan dish. With only 15 minutes of prep and minimal cleanup, this recipe is a go-to for busy weeknights or special occasions, delivering restaurant-quality flavor at home. Pair it with a crisp green salad or steamed veggies for a complete, satisfying meal. Optimize your healthy eating routine without sacrificing flavor with this roasted halibut masterpiece!
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Recipe Information
Ingredients
- 4 pieces halibut fillets
- 1.5 pounds fingerling potatoes
- 1 whole lemon
- 2 sprigs fresh rosemary
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter
Instructions
Preheat your oven to 425°F (220°C).
Wash the fingerling potatoes and cut any larger potatoes in half lengthwise to ensure even cooking.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Spread the potatoes out evenly on a large baking sheet.
Smash the garlic cloves with the side of a knife, leaving the skins on, and tuck them among the potatoes along with the rosemary sprigs.
Roast the potatoes in the preheated oven for 15 minutes, stirring halfway through, until they begin to turn golden brown.
While the potatoes are roasting, season the halibut fillets on both sides with the remaining 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Zest the lemon and set the zest aside. Cut the lemon in half.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to the sides to create space in the center for the halibut fillets.
Drizzle the remaining 1 tablespoon of olive oil in the center of the baking sheet, then place the seasoned halibut fillets on top. Dot the fillets with butter and squeeze the lemon halves over the fish and potatoes.
Return the baking sheet to the oven and roast for an additional 10–12 minutes, or until the halibut is opaque and flakes easily with a fork and the potatoes are tender.
Remove the baking sheet from the oven and discard the rosemary sprigs and garlic skins.
Sprinkle the reserved lemon zest over the halibut and potatoes for a burst of bright flavor.
Serve immediately, garnished with additional rosemary, if desired.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.0 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 25.6 mcg | 128% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
