Halibut and Roasted Potatoes, Orange, and Rosemary
- 1/2 cup chopped fresh Italian parsley
- 1 tablespoon minced orange peel
- 2 teaspoons chopped fresh rosemary
- 3 garlic cloves, minced
- 1 1/2 pounds white potatoes, peeled, cut into 1/2-inch pieces
- 1 1/2 tablespoons olive oil
- 4 6-ounce halibut fillets (each about 1 1/4 inches thick)
- 1/2 cup fresh orange juice
- 1 tablespoon balsamic vinegar
- Mix parsley, orange peel, rosemary, and 2 minced garlic cloves in small bowl.
- Preheat oven to 450F.
- Spread potatoes in 13x9x2-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.
fresh italian parsley, orange peel, fresh rosemary, garlic, white potatoes, olive oil, orange juice, balsamic vinegar
Taken from www.epicurious.com/recipes/food/views/halibut-and-roasted-potatoes-orange-and-rosemary-104703 (may not work)