• 2servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 quart water

  2. 12 ounces small red potatoes

  3. 2 4 ounce halibut filets

  4. 2 Tbsp fresh dill

  5. 1/8 tsp dried tarragon

  6. 1/4 tsp salt

  7. fresh ground black pepper

  8. 2 tsp unsalted butter

  9. spray olive oil

  10. 1/4 cup water

  11. 2 Tbsp fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Place the water in a large stock pot over high heat.

  2. Add the potatoes and cook until the water has been boiling for about 8 to 10 minutes.

  3. Remove the potatoes and rinse under cold water. Slice as thinly as you can.

  4. Place a large skillet in the oven and preheat the oven to 425°F.

  5. Rinse the halibut filets under cold water and pat dry.

  6. Place on a cutting board skin side down. Spread the dill across the top of the fish and then sprinkle with the tarragon, salt and pepper.

  7. Gently layer the potatoes on the fish beginning at one end and overlapping until the fish is covered. Top each of the fish with 1/2 teaspoon of the butter (save the other teaspoon for later).

  8. Spray the skillet lightly with olive oil and place the fish in the pan skin side down. Cook for about 6 minutes and then spray the fish lightly with olive oil and change the setting of the oven to broil. Cook for about 4 more minutes and remove the pan from the oven.

  9. Place the fish on plates and put the hot pan on the range over medium heat. Add the 1/4 cup water and the lemon juice and deglaze the pan. When the water has formed a sauce and reduced to about 2 - 3 tablespoons add the remaining butter. Whisk in and the pour the sauce over the fish and serve.

  10. Serving size: 4 ounces fish with 4 ounces potato


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