Halibut, Asparagus, and Potatoes with Olive Sauce

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

Ingredients

Pitted Kalamata olives, ⅓ cup (2 oz/60 g) chopped

Dinner
Pescatarian
Gluten-free

Method

Preheat the oven to 450°F (230°C). In a small bowl combine the olives, ¼ cup (2 fl oz