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Halibut Pot Roast

Yield Makes 4 to 6 servings
This unlikely pot roast is great for feeding a crowd. We like to use leftovers in soup, such as our Salmon and Corn Chowder that you can find on Prep: 20 minutes; Cook: 20 minutes; Bake: 22 minutes; Stand: 3 minutes.


  • 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
  • Freshly ground pepper, to taste
  • 1/2 cup dry white wine
  • 3 tablespoons unsalted butter, cut into cubes

How to Make It

  1. 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.

  2. Preheat oven to 325°. Heat oil in a large ovenproof skillet over medium heat. Add onion, and sauté 3 to 4 minutes or until soft and slightly brown. Add garlic and tomato, and sauté 2 minutes more.

  3. 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.

  4. *Substitute other thick white fish, such as haddock,if desired.