Roasted Halibut with Potatoes and Rosemary
Recipe Date:
September 1, 2022
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 1/2 lbs fingerling potatoes
- kosher salt, to taste
- extra-virgin olive oil
- 4 halibut filets (4-6 oz)
- black pepper, to taste
- 2 garlic cloves, minced
- 1 1/2 tsps roughly chopped rosemary
- pinch of red pepper flakes
- 1/2 tsp crushed fennel seeds (optional)
- 3 tbsps chopped parsley
- 1/2 tsp grated lemon zest
- lemon wedges, for serving
Directions
Tasting notes: Fennel is a a flavor that is very complimentary to Pinot as it brings forth the earthy elements of the Pinot but is balanced by the fruit components in the wine.
Serena's tips: You can choose to not parboil the potatoes and just roast them, they may be a little less crispy but sometimes it's easier to just toss the potatoes in the pan and let them roast. You will have to add some time to the overall cook time if you don't parboil them.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1019892-roasted-halibut-and-potatoes-with-rosemary
Recipe courtesy of David Tanis for the New York Times. Photo courtesy of the New York Times.
