Baked Halibut with Fingerlings and Olives is a mouthwatering one-dish meal that’s simple to make and beautiful to serve, made with gold fingerling potatoes, green olives, halibut and dill.
I love simple seafood dishes. Fish is so quick and easy to prepare, but I honestly don’t make it very often. I really don’t know why, it’s such a fast weeknight dinner. It can be challenging to find really good quality fresh seafood when you don’t live near the ocean. Thankfully, frozen fish is available at most grocery stores and price clubs, like Costco and Sams. There are also convenient mail order seafood companies like Sizzlefish. Have you tried it yet?
How To Make Baked Halibut with Fingerlings and Olives
Make sure that the halibut, if frozen, is completely thawed according to package directions before making this recipe. A cast iron skillet is a must for making this dish. You’ll end up with perfectly crisp potatoes on the outside and a tender flesh on the inside. Fish also turns out beautifully baked in a cast iron pan.
The fresh dill makes all the difference. You can be generous with the dill garnish. It’s the perfect compliment to the flavors in this dish and makes a lovely presentation.
Don’t miss out on these other easy and delicious Halibut recipes!
- 24 oz fingerling potatoes quartered
- 4 3-4 oz halibut filets (thawed, if frozen)
- 4 garlic cloves chopped
- 1 lemon zested, halved and juiced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh dill finely chopped
- 1 cup pitted green olives
- 1/2 tsp salt
- 1/4 tsp black pepper
Preheat oven to 450 degrees F.
In a large cast iron skillet, add potatoes, olive oil and half of the dill
Season with salt and pepper
Roast 15-20 minutes, or until potatoes are almost tender.
Blot halibut filets with a paper towel to remove any moisture and cover with lemon juice.
Allow halibut to soak in lemon juice while potatoes are cooking.
Remove pan from the oven and top with halibut filets, olives and stir in garlic.
Drizzle halibut with a little olive oil and top with remaining dill, lemon zest, and lemon juice.
Bake for 10 minutes, or until fish flakes with a fork.
Serve immediately. Garnish with extra dill, if desired.