This is a delicious recipe from eatingwell.com, a site I visit often looking for "clean eating" recipes for myself and my clients. I tweaked the recipe just a bit to accommodate ingredients I had on hand. I did not have Russet potatoes so I used Yukon gold potatoes instead. They were delicious! The Halibut I used was from Costco, frozen in single portions just the right size for this recipe. I didn't have fresh parsley so I used half the amount dried. Worked great!
In case you have no idea what "gremolata" is, like me, it's a chopped herb condiment classically made of lemon zest. I googled it!;)
One more note! I used my regular grater (large side) instead of my zester and then did just a smidgen of chopping to get "coarsley chopped" lemon zest.
2 Russet Potatoes (about 1 lb) scrubbed, halved lengthwise and cut into 1/2-inch spears
2 T Extra Virgin Olive Oil
1 Large Red Bell Pepper quartered, seeded and cut into eight 1/2 inch wedges
1 Large White Onion, peeled and cut into 1/4 inch wedges
1/2 t Salt divided
Freshly ground Pepper, to taste
2 T coarsely chopped Fresh Flat Leaf Parsley
2 t coarsely chopped Lemon Zest
1 t Dried Oregano
1 Clove Garlic, crushed
1 1/2 lbs Halibut Fillet, (about 3/4 inch thick), skin removed, cut into 4 portions
1. Preheat oven to 400 degreees F. Place potatoes in a large roasting pan or on a large rimmed baking sheet; drizzle with oil and turn to coat evenly. Add bell pepper and onion. Season with 1/4 t salt and pepper.
2. Roast the vegetables, turning the potatoes once or twice and moving the pepper and onion pieces around so they brown evenly, until the potatoes are starting to brown and are almost tender, about 35 minutes.
3.While the vegetables are roasting, finely chop parsley, lemon zest, oregano and garlic together to make gremolata. Season halibut with remaining 1/4 t salt and pepper, sprinkle with 2t gremolata.
4. Remove the pan from the oven. Increase oven temperature to 450 degrees. Push the vegetables to the sidee of the pan and place the halibut in the center. Spoon some of the onions and peppers over the halibut. Arrange the potatoes around the edges, turning the browned sides up.
4. Roast until the vegetables are browned and tender and the halibut is opaque in the center 10 ro 15 minutes more, depending on the thickness of the fish. Sprinkle the remaning gremolata on top. Arrange the halibut and vegetables on a platter or individual plates. Serve with lemon wedges.
fat 10 g (1g sat, 5g mono)
cholesterol 53 g
protein 39 g
fiber 3 g
sodium 393 mg
potassium 1432 mg