Potato Encrusted Halibut with Roasted Onions and Fennel

Potato Encrusted Halibut with Roasted Onions and Fennel

Serves 4

Frozen hash browns are the secret ingredient in this quick but elegant main course for dinner or lunch. Use the same method to top salmon or tuna steaks, too.

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste
  • 2 yellow onions, quartered
  • 2 small fennel bulbs, trimmed and quartered
  • 4 (8-ounce) frozen halibut steaks, thawed
  • 2 tablespoons aioli or gluten-free mayonnaise
  • 1 cup frozen hashbrowns, thawed
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Preheat oven to 400°F. Whisk together oil, vinegar, salt and pepper in a large bowl. Add onions and fennel and toss to coat. Arrange vegetable mixture around the edges of a parchment-lined roasting pan and roast 10 to 15 minutes. Meanwhile, place halibut steaks on a work surface in a single layer and spread each with 1/2 tablespoon of the aioli on one side. Arrange 1/4 cup of the hashbrowns on top of each piece of halibut and press down gently to form a coating. Season halibut with salt and pepper. Remove roasting pan from oven and arrange halibut steaks in the middle of the roasting pan in a single layer. Roast for 10 to 12 minutes more, or until fish is opaque and flaky and top is golden brown. Transfer to plates and serve.

Nutritional Info: 
Per Serving:430 calories (170 from fat), 19g total fat, 3.5g saturated fat, 115mg cholesterol, 590mg sodium, 24g carbohydrate (5g dietary fiber, 5g sugar), 45g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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