Roasted Halibut with Potato and Herb Crust

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with 2 tablespoons of olive oil, half the minced garlic, fresh thyme, salt, and pepper on a large baking sheet.

   Tip: Cut potatoes to similar sizes for even cooking.

2. 2

   Spread the potatoes in a single layer and roast for 15 minutes until they begin to soften and develop golden edges.

3. 3

   While potatoes roast, combine panko breadcrumbs, grated parmesan, fresh dill, lemon zest, and remaining garlic in a shallow bowl. Mix in 1 tablespoon of olive oil until the mixture resembles coarse sand.

   Tip: The oil helps the crust brown evenly in the oven.

4. 4

   Pat the halibut fillets dry with paper towels and place them skin-side down on a separate baking sheet. Lightly brush the top of each fillet with Dijon mustard.

   Tip: Dry fish ensures better crust adhesion and prevents steaming.

5. 5

   Press the herb-breadcrumb mixture firmly onto the top of each halibut fillet, creating an even layer. Drizzle with the remaining olive oil and dot with butter.

6. 6

   When potatoes have cooked for 15 minutes, place the halibut sheet in the oven alongside the potatoes and continue roasting for 10-12 minutes, until the fish is opaque and flakes easily with a fork.

   Tip: Don't overcook the halibut or it will become dry; check for doneness at 10 minutes.

7. 7

   Remove both sheets from the oven and squeeze fresh lemon juice over the halibut and potatoes while still hot.

8. 8

   Divide the roasted potatoes among four plates and top each with a halibut fillet. Serve immediately with extra lemon wedges on the side.