For extra flavor, consider marinating the halibut fillets in lemon juice and herbs for about 30 minutes before baking. Ensure the potatoes are thinly sliced for even cooking and a crispy texture. Feel free to substitute halibut with other firm white fish, such as cod or sea bass.
Lemon-Herb Fish and Potato Bake
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PREP TIME35 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS0
Experience the delightful harmony of flavors with our Lemon-Herb Fish and Potato Bake. Flaky, succulent fish meets tangy, perfectly cooked potatoes in this easy-to-prepare dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol77 mg
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Fiber4 g
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Protein39 g
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Saturated Fat8 g
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Sodium174 mg
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Sugar1 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil.
02
Step
10 mins
Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper.
03
Step
38 mins
Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.
04
Step
10 mins
While potatoes are baking, make herb butter by mashing butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper together in a small bowl. Set aside.
05
Step
5 mins
Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet.
06
Step
3 mins
Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
07
Step
15 mins
Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.
08
Step
2 mins
Gently cut potatoes in squares around each fillet and lift onto individual serving plates.
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