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 myrecipes.com. 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
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 sauté 3 to 4 minutes or until soft and slightly brown. Add garlic and tomato, and sauté 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.
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