Italian Roasted Halibut On Potatoes And Vegetables
From jo_jo_ba 13 years agoIngredients
- --Potatoes-- shopping list
- 20 baby red potatoes, halved shopping list
- 1 tsp olive oil shopping list
- 1 tsp kosher salt shopping list
- 1 tsp coarse-ground black pepper shopping list
- --Marinade and Fish-- shopping list
- 1/2 cup water shopping list
- 1/2 cup low-sodium V8 juice shopping list
- 1 tbsp honey shopping list
- 1 tbsp olive oil shopping list
- 2 tbsp rice vinegar shopping list
- 1 tbsp pumpkin puree shopping list
- 2 cloves minced garlic shopping list
- 1/4 red bell pepper, finely minced shopping list
- 1 tsp fresh-grated ginger shopping list
- 1/2 tsp oregano shopping list
- 1/2 tsp basil shopping list
- 24 oz boneless, skinless halibut fillets, cut in 4 shopping list
- --Vegetables-- shopping list
- 1 tbsp olive oil shopping list
- 1 large Vidalia or sweet onion, diced shopping list
- 1 bulb fennel (including fronds), sliced thinly shopping list
- 3 cups grape or cherry tomatoes shopping list
- 1 tsp kosher salt shopping list
- 1/2 tbsp coarsely cracked black pepper shopping list
How to make it
- Preheat oven to 450F.
- Toss potatoes with 1 tsp salt, 1 tsp pepper and 1 tsp oil.
- Place in a roasting dish and bake, uncovered, 35 minutes.
- Keep potatoes in the oven and reduce temperature to 350F, line a roasting pan with foil.
- In the small bowl of a food processor or blender, combine water, V8, honey, olive oil, vinegar, pumpkin puree, garlic, bell pepper, ginger, oregano and basil. Puree until very smooth, set aside.
- Place fish into a shallow pan and pour 3/4 of the pureed mixture overtop, turning fillets to coat well. Let stand 15 minutes.
- Meanwhile, heat 1/2 tbsp olive oil in a large skillet over medium-high heat.
- Add onion and cook, stirring, until wilted, then add fennel and cook until onion is beginning to brown.
- Remove from heat and pour into the bottom of the lined pan.
- Return the skillet to the heat and add remaining 1/2 tbsp olive oil and the tomatoes.
- Cook until the tomatoes begin to burst, then add salt and pepper and cook until tomatoes begin to break down.
- Pour over the onion and fennel in the roasting pan.
- Place fish fillets on top of the vegetables and pour remaining marinade over the mixture.
- Place into the oven and bake 12 minutes, until the fish is done and the marinade is reduced.
- Serve a portion of fish and vegetables on a bed of the potatoes.
People Who Like This Dish 1
- crazeecndn Edmonton, CA
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