Halibut, Asparagus, and Potatoes with Olive Sauce


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

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.


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


  1. Preheat the oven to 450°F (230°C). In a small bowl combine the olives, ¼ cup (2 fl oz/60 ml) of the olive oil, lemon juice, shallot, thyme, and lemon zest. Season to taste with salt and pepper.
  2. Place the asparagus on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle lightly with salt and pepper and toss to coat. Spread in a single layer. Brush a small, rimmed baking sheet with oil, and place the fish on the baking sheet. Transfer 2 tablespoons of the sauce to another small bowl and brush over the fish; sprinkle on both sides with salt and pepper.
  3. Roast the asparagus until just tender, 8–10 minutes, depending on their thickness. Roast the fish until almost firm to the touch, 5–8 minutes, depending on the thickness of the fillet.
  4. Divide the asparagus among 4 warmed plates. Top with the fish, and spoon the sauce over. Arrange the potatoes alongside and serve right away.