 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This unlikely pot roast is great for feeding a crowd. We like to use leftovers in soup, such as our Salmon and Corn Chowder that you can find on . Prep: 20 minutes; Cook: 20 minutes; Bake: 22 minutes; Stand: 3 minutes. Ingredients:
1 pound small red or fingerling potatoes, washed |
2 tablespoons olive oil |
1 onion, thinly sliced |
2 garlic cloves, minced |
1 pint cherry or grape tomatoes, halved |
2 pounds halibut fillets (3/4 to 1 inch thick) |
2 sprigs fresh thyme |
2 sprigs fresh tarragon |
sea salt, to taste |
freshly ground pepper, to taste |
1/2 cup dry white wine |
3 tablespoons unsalted butter, cut into cubes |
Directions:
1. Bring 4 cups water to a boil in a saucepan over medium-high heat. Add potatoes, and cook 15 minutes. (Potatoes will not be fully cooked.) Drain and set aside.
2. Preheat oven to 325°. Heat oil in a large ovenproof skillet over medium heat. Add onion, and sauté 3 to 4 minutes or until soft and slightly brown. Add garlic and tomato, and sauté 2 minutes more.
3. Place fish in pan, and add reserved parboiled potatoes, thyme, and next 4 ingredients. Bake, covered, at 325° for 22 to 25 minutes or until fish flakes easily. Remove from oven, add butter, re-cover, and let stand 3 minutes or until butter melts. Serve warm.
4. *Substitute other thick white fish, such as haddock,if desired.
|
|