Halibut And Roasted Potatoes, Orange, And Rosemary

Recipe Ingredients

1/2 cup	73g / 2.6oz	Chopped fresh Italian parsley
1 tablespoon	15ml	Minced orange peel
2 teaspoons	10ml	Chopped fresh rosemary
3		Garlic cloves - minced
1 1/2 lbs	681g / 24oz	White potatoes - peeled, and
		Cut into 1/2" pieces
1 1/2 tablespoons	22ml	Olive oil
4		Halibut fillets, 1 1/4" thick - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Fresh orange juice
1 tablespoon	15ml	Balsamic vinegar

Recipe Instructions

Mix parsley, orange peel, rosemary, and 2 minced garlic cloves in small bowl. Preheat oven to 450 degrees. Spread potatoes in 13- by 9- by 2-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.

This recipe yields 4 servings.

Per serving: calories, 362; total fat, 9 g; saturated fat, 1 g; cholesterol, 54 mg.

Source:
Bon Appetit, February 2001

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