Roasted Halibut and Potatoes With Rosemary
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds fingerling potatoes
- Kosher salt
- Extra-virgin olive oil
- 4(6- to 8-ounce) halibut fillets (or substitute other firm-fleshed white fish), about 1-inch thick
- Black pepper
- 2garlic cloves, minced
- 1teaspoon roughly chopped rosemary, plus ½ teaspoon finely chopped rosemary, for garnish
- Pinch of red-pepper flakes
- ½teaspoon crushed fennel seeds (optional)
- 3tablespoons chopped parsley
- ½teaspoon grated lemon zest
- Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
365 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 41 grams protein; 887 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Step 2
Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Step 3
Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- Step 4
As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- Step 5
When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Step 6
Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Private Notes
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Cooking Notes
Decoesq
Is it really necessary to boil the potatoes first; if they were small, or cut into small pieces, wouldn't they roast in a 400 degree oven in 30 minutes anyway? (looking to save time and a pot)
Paula
Boiling the potatoes first, actually parboiling, will result in crispier potatoes.
RME
I worked in offshore in Alaska fishing industry for rather a while - try brining the halibut first in a 5% brine. Not more than two hours but at least one half hour. Then pat dry and if you have time let sit uncovered in your refrigerator for a bit. You can then roast, grill or saute, the fish. Brining also helps P cod (which is leaner than true cod.)
Hools
Wondering if the fingerling potatoes will be overcooking. It usually only takes about 30-35 minutes to roast them in the oven, so why boil them, then roast for 45 more minutes?
Delise
Really good! Made a paste of the rosemary, garlic, red pepper flakes and olive oil and spread it on fish (added lemon juice to this). Added a little minced garlic to potatoes. Served with sautéed kale/spinach. I thought the garnish of parsley, lemon zest, rosemary & red pepper flakes might be superfluous, but it added wonderful brightness and freshness, definitely use the garnish.
Ted
Cook for halibut for 10-12 minutes
petey tonei
Lately been using berbere spices from the Ethiopian market in DC. Sprinkling a little of the spice mix (includes fennel fenugreek coriander chili and cinnamon cloves cardamom), elevated anything to a whole different level. A little drizzle of warm brown butter or ghee brings the berbere to life! It literally pops in the mouth.
B. Tracy Madison
What a strange thing to say about rosemary. If one finely chops it (as the recipe calls for) it is a splendid flavor enhancement for this dish. You're creating a herbal gremolata (notice the recipe suggests finely chopped) to sprinkle before plating. It is delightful and lends depth to the dish.
Diana
Will this work with snapper?
Alan J
What's a good herb to substitute for rosemary?
Joanne
I cook halibut this way all the time and find that the oven does NOT dry it out at all. This is very much like Marcella Hazan's recipe for baked fish and potatoes with rosemary and garlic (from Marcella Says...). Awesome, easy and a great way to cook fish.
Karin
Fabulous!!!!! Used cod instead of halibut, and couldn’t find the fingerling potatoes so used baby golds, but otherwise followed the directions exactly. Wouldn’t change a thing.
Ilene
I made this last night using swordfish. The fish was really good but the potatoes needed more seasonings.
Ellen
It's better to skip the raw rosemary at the end, since it's a sharp, needle-like herb that has an inedible texture when raw.
Tim Coates
Followed this almost exactly as written, with halibut as well (who knew halibut was so expensive!). Delicious. The potatoes are not overcooked. Used course kosher salt and they came our perfect. Cooked fish 15min. Maybe a minute or two too much, but the seasoning took care of the flavor. Will be doing this again. Simple and elegant. Great for company.
Laura W.
I swapped the fennel seeds for coriander seeds, and as someone else suggested, made a paste w the rosemary, garlic, crushed coriander seeds, and some olive oil. Threw some lemon zest in there too. We skipped the red pepper flakes as we’re not into the heat.
Rachel J.
Prepared this last night with rainbow trout and it was lovely. My partner said, "This dish is definitely a repeat."
chuck
Potatoes for 15 minutes initially.
FrancesNapa
I cooked this, and it was delicious. I roasted carrots with the potatoes and then added the fish. Just terrific and will do again.
Barbara
The rosemary, garlic and pepper completely overwhelmed a gorgeous piece of halibut. Very disappointing for a David Tanis fan
lesjobry
Cooking for 15 minutes is too long. I cooked for 12 and tested; they were still overcooked.
Kip Childs
An excellent combination of flavors. I used halibut cheeks and reduced the cooking time by about five minutes. The pepper flakes are a nice touch, but certainly go easy on them.
Wildyam
This was so easy and good! Stopped by the fish market right before dinner and picked up a beautiful piece of Halibut, then came home and looked up recipes. This one seemed easy and it was. I used a net bag of the small Yukon Gold potatoes and did boil first. It's not that tedious to do and it made for creamy texture with crispy edges. Followed the recipe exactly and glad I did. Will make this again in the future.
Terrazz
Delicious, served on a bed of sautéed spinach. I had no idea how delicious potatoes prepared this way would be. I overcooked the halibut—my bad. Won’t happen again (I wish)! Did whole dish in cast iron skillet. Easy clean up.
Sue
I've made this twice, and I am a big fan (as is my dinner partner). It is easy, the halibut is delicious, and the parboiled potatoes roast to crispy perfection. Because I am lazy, I rub salt, pepper, and garlic powder on the fish with the olive oil. No chopping! Lemon wedges on the side to serve.
Jennifer O
This is a winner!! Made exactly to recipe with first of the season fresh Alaskan halibut. The potatoes are crispy, the halibut tender with interesting notes of herbs/seeds/lemon. Served with sauteed spinach. A wonderful dinner!
Dave
I cooked this last night and it wasn’t impressive. Halibut is such a lovely, and expensive, fish and this recipe just doesn’t give it its due.
Andrea L
Delicious - fish turned out absolutely perfectly in exactly 15 minutes. My family and our guests loved this. To simplify I'd suggest making sure fingerling potatoes are about the same size so they all cook at the same time. We had plenty of the garnish (parsley, lemon zest and ground rosemary) for the end but it wouldn't hurt to have more.
Andrea L
Fish turned out spectacularly good after exactly 15 minutes. To simplify I'd suggest making sure fingerling potatoes are all about the same size so they cook in the boiled water at the same time. Also it would not hurt to have more of the garnish at the end (chopped parsley, ground rosemary and lemon zest). I definitely recommend this dish, it is was great. My family and our guests really enjoyed it.
Susan
The nutritional information provided says this recipe is 363 calories per serving. I think they didn't count the 3 or 4 tablespoons of olive oil, which ups the calories by about 100 calories per serving if you use all 4 tablespoons. This does not make it a high-calorie dish by any means, but if you're counting calories you might want to know.
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