Halibut Pot Roast

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.

Yield: Makes 4 to 6 servings
Recipe from MyRecipes

More From MyRecipes


  • 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


  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Halibut Pot Roast Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy