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Lemon-Herb Fish and Potato Bake
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Indulgent lemon herb butter enhances succulent halibut and thinly sliced potatoes in a delectable fish and potato bake.
Ingredients:
  • 6 tablespoons olive oil, divided
  • 3 pounds russet potatoes, peeled
  • 6 cloves garlic, minced
  • 8 (6 ounce) halibut fillets
  • 2 medium lemons, thinly sliced
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons lemon zest
  • 1.5 teaspoons herbes de Provence
  • 0.125 teaspoon ground black pepper
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) with the rack in the lower-middle position. Brush a rimmed baking sheet with 2 tablespoons of olive oil.
  • Thinly slice potatoes using a food processor. Mix with remaining olive oil and garlic in a bowl. Arrange potatoes in 5 tight rows lengthwise on baking sheet. Season with salt and pepper.
  • Roast in the oven, flipping the baking sheet halfway, until golden brown and fork-tender, for 35 to 40 minutes.
  • Prepare a fragrant herb butter by combining butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper in a small bowl. Set it aside while the potatoes bake.
  • Wash halibut fillets and gently dry with paper towels. Season with salt and pepper, then spread herb butter evenly on top of each fillet.
  • Take the golden-brown potatoes out of the oven, then delicately place the fillets over them and garnish with fresh lemon slices.
  • Continue baking in the oven until the fish easily flakes with a gentle prod from a paring knife, approximately 15 minutes.
  • Gently cut the potatoes into squares around each fillet and transfer them to individual serving plates.

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