Herb-Roasted Fish and Potatoes

Fresh herbs and lemon flavor both the roasted potatoes and tender fish in this hearty one-dish meal. We tested with thick fresh halibut fillets, but you can substitute any other firm white fish fillets. Cut back on the baking time if your fillets are thinner than 1 inch.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup potato mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 11.1g
  • Saturated fat: 1.6g
  • Protein: 38.5g
  • Carbohydrate: 25.8g
  • Cholesterol: 54mg
  • Iron: 2.5mg
  • Sodium: 394mg
  • Calories from fat: 28%
  • Fiber: 2.5g
  • Calcium: 111mg


  • 2 1/2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large garlic cloves, crushed
  • 1 pound red potatoes, cut into 1-inch cubes
  • 1/2 cup coarsely chopped red onion
  • Cooking spray
  • 1 teaspoon grated fresh lemon rind
  • 1 tablespoon fresh lemon juice
  • 4 (6-ounce) halibut fillets (about 1 to 1 1/2 inches thick)


  1. Preheat oven to 400°.
  2. Combine first 7 ingredients, stirring well. Place potato and onion in a 13 x 9-inch baking pan coated with cooking spray; toss with 2 tablespoons olive oil mixture. Bake at 400° for 35 to 40 minutes or until tender, stirring after 25 minutes.
  3. While potato bakes, stir lemon rind and lemon juice into remaining olive oil mixture. Brush olive oil mixture evenly over fish; cover and let stand while potato finishes baking.
  4. Arrange fish over potato in pan. Bake at 400° for 14 to 16 minutes or until fish flakes easily when tested with a fork.
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