Lemon-Herb Fish and Potato Bake

Lemony herb butter adds rich flavor to tender, flaky halibut and thinly sliced potatoes in this delicious fish and potato bake.

• Preparation Time: 35 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 25 mins
• Calories: 493 Calories

Ingredients

• 2 teaspoons lemon zest
• 6 tablespoons unsalted butter, softened
• salt and ground black pepper to taste
• 6 cloves garlic, minced
• 6 tablespoons olive oil, divided
• 3 pounds russet potatoes, peeled
• 8 (6 ounce) halibut fillets
• 2 medium lemons, thinly sliced
• 0.25 teaspoon salt
• 0.125 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 1.5 teaspoons herbes de Provence

Recipe Instructions

Step 1

Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil.

Step 2

Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper.

Step 3

Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.

Step 4

While potatoes are baking, make herb butter by mashing butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper together in a small bowl. Set aside.

Step 5

Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet.

Step 6

Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.

Step 7

Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.

Step 8

Gently cut potatoes in squares around each fillet and lift onto individual serving plates.