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Halibut and Roasted Potatoes, Orange, and Rosemary

Halibut and Roasted Potatoes, Orange, and Rosemary


  • 1/2 cup chopped fresh Italian parsley
  • 1 tablespoon minced orange peel
  • 2 teaspoons chopped fresh rosemary
  • 1 1/2 pounds white potatoes, peeled, cut into 1/2-inch pieces
  • 1 1/2 tablespoons olive oil
  • 4 6-ounce halibut fillets (each about 1 1/4 inches thick)
  • 1/2 cup fresh orange juice
  • 1 tablespoon balsamic vinegar

Recipe Preparation

  • Mix parsley, orange peel, rosemary, and 2 minced garlic cloves in small bowl. Preheat oven to 4507°F. Spread potatoes in 13x9x2-inch metal baking pan. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast potatoes until almost tender and golden brown, stirring occasionally, about 25 minutes.

  • Place halibut fillets atop potatoes. Sprinkle fish with salt and pepper. Roast until fish are opaque in center and potatoes are tender, about 15 minutes. Divide potatoes and fish among 4 plates.

  • Combine orange juice, vinegar, 2 tablespoons parsley mixture and remaining minced garlic clove in same baking pan. Set pan over 2 burners and boil until liquid is reduced to 1/3 cup, scraping up any browned bits, about 2 minutes. Season sauce with salt and pepper. Pour sauce over fish on each plate; sprinkle with remaining parsley mixture.

Nutritional Content

calories, 362; total fat, 9 g; saturated fat, 1 g; cholesterol, 54 mgReviews Section

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