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September 16, 2011
Friday Recipe: Halibut Roasted in Parchment
Halibut roasted with cherry tomatoes, potatoes and olives
A simple healthy dish that can be made in a jiffy any time of the year.
Choose the fish you like best–usually halibut or cod fillets for me. Quickly roast the potatoes and tomatoes put all the ingredients in a parchment or foil pouch and roast in a hot oven for just 15 minutes or so until the fish just starts to flake. Dinner’s ready!
If you like fish you’ll love this dish. Everything is bathed in the sauce created in the pouch while the fish roasts. The fish is moist and flavorful. The tomatoes add sweetness offset by the tangy olives. The creamy potatoes absorb all the flavors and bring the whole dish together.
How easy is this? And clean up’s a snap!
Roasted Fish Fillets with Cherry Tomatoes, Potatoes and Olives
Ingredients
1 1/2 poundsHalibut or cod fillets
3 Yukon Gold potatoes
12ripe cherry tomatoes
2 clovesgarlic crushed
8pitted Gaeta olives (or your favorite)
1 sprigItalian parsley
1 sprigfresh thyme or oregano
2 tablespoonsEVOO
2 tablespoonsdry white wine
sea salt and freshly ground black pepper to taste
Cooking Directions
Heat the oven to 425 degrees.
Cut the potatoes in half and then the halves in 1/2 inch slices.
Cut the cherry tomatoes in half.
Put the potatoes and tomatoes on a baking sheet and toss with a drizzle of EVOO and some sea salt.
Put the pan under the broiler until they start to brown. Toss them at least once to get color all over the potatoes and the tomatoes and they soften a bit. Take them out and set them aside. The potatoes should be almost knife tender.
Cut the olives in half.
Cut a piece of parchment paper or foil large enough to wrap the fish and vegetables.
Lay down the parsley, thyme or oregano on the parchment. Top with the fish fillets. Scatter the potatoes, tomatoes. olives and garlic around the side of fillets.
Drizzle the wine and some EVOO all over. Sprinkle with sea salt and freshly ground black pepper.
Wrap the parchment or foil around the fish and vegetables and seal tightly to keep in the moisture as the fish roasts.
Put the parchment or foil packet on the baking sheet and bake in the hot oven for about 15 minutes. Remove the packet from the oven when the fish is just cooked through and begins to flake.
Open the pouch. Be careful not to let the juices leak out of the pouch.
Gently lift out the fillets in one piece with a spatula leaving the herbs and garlic behind and put the fillets on a serving platter. Scatter the potatoes, tomatoes and olives around the fillets. Top with the roasting juices and a drizzle of EVOO.
Serve immediately.
Serves 4.
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Hey There. I discovered your blog the use of msn. This is a really smartly written article. I will be sure to bookmark it and come back to read more of your helpful information. Thanks for the post. I will definitely comeback. Friday Recipe: Halibut Roasted in Parchment | Gianni's North Beach — Taj Palace, 39-41 Saint nicholas st, city centre, Bristol, BS1 1TP, 0117 329 0086
Just bought some halibut and was thinking of how to make it. This sounds so good and easy I will have to try it. It will also be my first time cooking in a pouch. Thanks for this easy meal. I will let you know how it turns out.
Ro
We made this tonight using salmon and it was excellent. Light, flaky, moist, and delicious. And it took no time at all to cook and to clean up after. A fantastic recipe, thanks Gianni!
Hey There. I discovered your blog the use of msn. This is a really smartly written article. I will be sure to bookmark it and come back to read more of your helpful information. Thanks for the post. I will definitely comeback. Friday Recipe: Halibut Roasted in Parchment | Gianni's North Beach — Taj Palace, 39-41 Saint nicholas st, city centre, Bristol, BS1 1TP, 0117 329 0086
Just bought some halibut and was thinking of how to make it. This sounds so good and easy I will have to try it. It will also be my first time cooking in a pouch. Thanks for this easy meal. I will let you know how it turns out.
Ro
We made this tonight using salmon and it was excellent. Light, flaky, moist, and delicious. And it took no time at all to cook and to clean up after. A fantastic recipe, thanks Gianni!