Ingredients
8
8 servings
- •6 tablespoons olive oil, divided
- •3 pounds russet potatoes, peeled
- •6 cloves garlic, minced
- •salt and ground black pepper to taste
- •8 (6 ounce) halibut fillets
- •2 medium lemons, thinly sliced
- •6 tablespoons unsalted butter, softened
- •2 teaspoons lemon zest
- •1 ½ teaspoons herbes de Provence
- •½ teaspoon garlic powder
- •¼ teaspoon salt
- •⅛ teaspoon ground black pepper
Instructions
- 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.
- 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.
- Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.
- 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.
- 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.
- Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
- Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.
- Gently cut potatoes in squares around each fillet and lift onto individual serving plates.
Nutritional Facts
Per 8 servings
- Calories: 493
- Carbohydrate: 34g
- Fat: 23g
- Fiber: 4g
- Protein: 39g
- Sugar: 1g
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