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Halibut with Skillet Potatoes

Photo: John Kernick
Prep time 25 mins
Yield Makes 4 servings


  • 4 6-ounce halibut fillets
  • 1 cup dry white wine
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoons black pepper
  • 4 ounces green olives, pitted
  • 4 sprigs fresh rosemary
  • 2 cloves garlic, thinly sliced
  • 1 pound red potatoes, thinly sliced into 1/4-inch-thick rounds

Nutrition Information

  • protein 10 g
  • calories 356
  • caloriesfromfat 58 %
  • fat 23 g
  • satfat 1 g
  • cholesterol 21 mg
  • sodium 792 mg
  • carbohydrate 22 g
  • fiber 3 g
  • sugars 1 g

How to Make It

  1. Heat oven to 375° F.

    Place the halibut fillets in a 9-inch square baking dish. Pour the wine over the fish. Drizzle with 1 tablespoon of the oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Scatter the olives, rosemary, and garlic over the top. Bake until the fish is the same color throughout and flakes easily, about 15 minutes.

    Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until golden and tender, 15 to 17 minutes. Transfer to a paper towel-lined plate. Season the potatoes with the remaining salt and pepper and serve alongside the halibut and olives.