Name: Halibut, Asparagus, and Potatoes with Olive Sauce
Yield: Makes 4 Servings
Ingredients: Kosher salt and freshly ground pepper; Smashed Potatoes with Herbs; Lemon zest, 1½ teaspoons finely grated; Fresh thyme, 1 tablespoon plus 1 teaspoon minced; Halibut fillets, 4 (about 6 oz/185 g each); Pitted Kalamata olives, ⅓ cup (2 oz/60 g) chopped; Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml) plus 2 tablespoons, plus more as needed; Asparagus, 2 bunches (about ¾ lb/375 g each), ends trimmed; Fresh lemon juice, ¼ cup (2 fl oz/60 ml) plus 1 tablespoon; Shallot, 2 tablespoons minced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Smashed potatoes are a great base for moist roasted halibut. The sauce is loaded with briny Kalamata olives, olive oil, and lemon juice and is perfect for the fish as well as the asparagus that is roasted alongside.