we had some thyme left over from this past weekend and this was the perfect recipe to use it up. it was stupidly simple and tasted even better. i was a little skeptical that the fish might taste bland, but the roasting really brought out the flavor in the thyme and seasoned the halibut quite well.
ingredients:
source: food & wine
4 yukon gold potatoes, cut into cubes
evoo
s&p
1/2 teaspoon garlic powder
15 thyme sprigs plus 2 1/2 teaspoons chopped fresh thyme
4 halibut fillet, about 6 to 8 oz each
directions:
preheat oven to 450 degrees. in a large roasting pan, toss the potatoes with evoo, s&p and garlic powder. scatter the thyme sprigs on top. roast the potatoes for 10 minutes. stir and continue cooking for another 10 minutes. meanwhile coat the fish with more evoo, s&p and 1 1/2 teaspoons of the chopped fresh thyme. remove the pan from the oven. stir the potatoes and push them to one side of the pan. put the fish on the other side of the pan and return the pan to the oven. roast the fish and potatoes until just done, about 10 minutes longer. remove the fish. toss the potatoes with the remaining 1 teaspoon chopped fresh thyme. serve the fish with the potatoes alongside.
we had a simple salad on the side. i used the leftover focaccia bread from the night before to make croutons. i diced it up into cubes, seasoned with evoo and cooked at 450 degrees for 8 minutes, until crunchy.
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