Name: Lemon-Herb Fish and Potato Bake
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Ingredients: 6 tablespoons olive oil, divided; 3 pounds russet potatoes, peeled; 6 cloves garlic, minced; salt and ground black pepper to taste; 8 (6 ounce) halibut fillets; 2 medium lemons, thinly sliced; 6 tablespoons unsalted butter, softened; 2 teaspoons lemon zest; 1.5 teaspoons herbes de Provence; 0.5 teaspoon garlic powder; 0.25 teaspoon salt; 0.125 teaspoon ground black pepper

Prep Time:

35 mins

Cook Time:

50 mins

Total Time:

1 hrs 25 mins

Servings:

8

Yield:

8 servings

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Ingredients

6 tablespoons olive oil, divided
3 pounds russet potatoes, peeled
6 cloves garlic, minced
salt and ground black pepper to taste
8 (6 ounce) halibut fillets
2 medium lemons, thinly sliced

Herb Butter:

6 tablespoons unsalted butter, softened
2 teaspoons lemon zest
1 ½ teaspoons herbes de Provence
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions

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.
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.
Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.
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.
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.
Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.
Gently cut potatoes in squares around each fillet and lift onto individual serving plates.

Cook's Notes:

The herb butter can be refrigerated for up to 1 week before using.

The baking sheet with assembled potatoes can be covered in plastic wrap and stored in refrigerator for up to 2 hours before continuing with the recipe.

Nutrition Facts (per serving)

493	Calories
23g	Fat
34g	Carbs
39g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 493
% Daily Value *
Total Fat 23g	29%
Saturated Fat 8g	38%
Cholesterol 77mg	26%
Sodium 174mg	8%
Total Carbohydrate 34g	13%
Dietary Fiber 4g	13%
Total Sugars 1g
Protein 39g
Vitamin C 30mg	152%
Calcium 124mg	10%
Iron 3mg	18%
Potassium 1516mg	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.