I’m thrilled to be able to make this again! It’s such an old recipe that I have no idea where it came from. I only made it once all those years ago. We loved it, but our range hood wasn’t up to the task. With the bedroom and laundry room directly upstairs from the kitchen, that meant smelling fish all night and on all of the clean laundry. It didn’t help that it wasn’t always easy to find truly fresh fish. Now that I have a superb range hood and a reliable fishmonger, I’ve dusted off the recipe and updated it a bit.
You don’t have to use halibut, but you do want your fish filet thin and your asparagus fat so that their cook times will match. Nor do you necessarily need to use as much asparagus as I do. We’ve become spoiled by homegrown asparagus, so I rarely buy any. That means going ten months of the year without, which means we just can’t get enough when it’s in season.
Ingredients:
1 tablespoon extra virgin olive oil, divided
4 small Yukon Gold potatoes, about 12 oz. (340 g)
½ teaspoon green peppercorns (may substitute black, using a bit less)
¼ teaspoon salt (I used Spicy Hot Pepper Sea Salt from Alaska Pure, you can substitute any sea salt)
2 halibut (or other thin) filets, about 7 ounces (200 g) each
12 asparagus spears, trimmed
10½ ounces (300 g) cherry toms
3 ounces (85 g) Vidalia onion
2 tablespoons chopped cilantro (can substitute basil or other fresh herbs)
1 small sprig fresh thyme for ⅛ teaspoon minced
1 tablespoon fresh lime juice
¼ teaspoon Off-the-Hook Homemade Jalapeño Hot Sauce
1 large (or 2 small) clove garlic
Preparation:
1.) Preheat oven to 425º F (218º C). Line a half-sheet pan with foil. Lightly oil the foil with 1 teaspoon of the olive oil. Slice the potatoes ¼ inch (6 mm) thick. Lay them in single layer, turning to coat.
2.) Grind the pepper in a mill or with a mortar and pestle. Combine with the salt in a small prep bowl. Sprinkle a third of the mixture over the potatoes. Bake for 25 minutes, until lightly browned.
3.) While the potatoes cook, thinly slice half the garlic. Mince the rest for about ½ teaspoon. Set aside separately.
4.) Remove the pan from the oven and increase the heat to 450º F (232º C). Turn the potato slices and push half to each the side of the pan.
5.) Lay the fish on top of the spuds. Arrange the asparagus spears in a single layer in the center, and scatter the garlic slices around them. Lightly brush or spritz 1 teaspoon of the olive oil over everything. Sprinkle with one-third of the combined salt & pepper. Bake until the fish is opaque in the center, about 8 to 10 minutes.
6.) While the fish cooks, quarter the tomatoes and dice the onion, placing both in a medium bowl.
7.) Mince the thyme, chop the cilantro, and place in a small bowl with the minced garlic. Add the lime juice, the last teaspoon of the olive oil, the hot sauce, and the remaining salt & pepper. Whisk to combine, then pour over the tomato/onion mixture and stir to coat. Serve with the fish.
Halibut, Asparagus, & Potatoes With Cherry Tomato Salsa
Ingredients
1 tablespoon extra virgin olive oil, divided
4 small Yukon Gold potatoes, about 12 oz. (340 g)
½ teaspoon green peppercorns (may substitute black, using a bit less)
¼ teaspoon sea salt
2 halibut (or other thin) filets, about 7 ounces (200 g) each
12 asparagus spears, trimmed
10½ ounces (300 g) cherry toms
3 ounces (85 g) Vidalia onion
2 tablespoons chopped cilantro (can substitute basil or other fresh herbs)
1 small sprig fresh thyme for ⅛ teaspoon minced
1 tablespoon fresh lime juice
¼ teaspoon hot sauce
1 large (or 2 small) clove garlic
Directions
1.) Preheat oven to 425º F (218º C). Line a half-sheet pan with foil. Lightly oil the foil with 1 teaspoon of the olive oil. Slice the potatoes ¼ inch (6 mm) thick. Lay them in single layer, turning to coat.
2.) Grind the pepper in a mill or with a mortar and pestle. Combine with the salt in a small prep bowl. Sprinkle a third of the mixture over the potatoes. Bake for 25 minutes, until lightly browned.
3.) While the potatoes cook, thinly slice half the garlic. Mince the rest for about ½ teaspoon. Set aside separately.
4.) Remove the pan from the oven and increase the heat to 450º F (232º C). Turn the potato slices and push half to each the side of the pan.
5.) Lay the fish on top of the spuds. Arrange the asparagus spears in a single layer in the center, and scatter the garlic slices around them. Lightly brush or spritz 1 teaspoon of the olive oil over everything. Sprinkle with one-third of the combined salt & pepper. Bake until the fish is opaque in the center, about 8 to 10 minutes.
6.) While the fish cooks, quarter the tomatoes and dice the onion, placing both in a medium bowl.
7.) Mince the thyme, chop the cilantro, and place in a small bowl with the minced garlic. Add the lime juice, the last teaspoon of the olive oil, the hot sauce, and the remaining salt & pepper. Whisk to combine, then pour over the tomato/onion mixture and stir to coat. Serve with the fish.
WOWIE ZOWIE. This was so special. I had no idea it would come out as good as it did. It was a triumph. Thank you so much. To think just some extra virgin olive oil, some salt and pepper, some sliced garlic and what an amazing food event you get. I took some pictures and sent them all to my friends so they could see how special it looked. I hope I make them jealous. Thanks so much, Julie!
LikeLiked by 1 person
Thank you so much for your kind words, kazy! I’m thrilled that you liked the recipe so much!
LikeLike
Why so caloric for fish and veggies?
LikeLiked by 1 person
My bad. That was for 2 servings. Never mind.
LikeLiked by 1 person
It’s ~420 calories per serving. About 60 from the olive oil, 180 from the fish, 115 from the potatoes, and the rest from the veggies. Some people might consider these large-ish servings, though I suppose others might think they’re small. For us, this was a very filling meal!
LikeLike
Mine came to 322 calories per serving. I didn’t use Halibut because it’s too expensive. I used COD which came to 79 calories. I roasted 4 small potatoes like you instructed but instead of 320 grams it came to 515 grams, and between 2 people it was 170 calories each, more than your picture showed. The oil came to 42 calories per serving. The asparagus came to 30 calories a serving.
LikeLiked by 1 person
Yes, it’s always a little different depending on the size of the potatoes, the type of fish, etc. I hope you enjoyed it!
LikeLike
Looks too tasty
LikeLiked by 2 people
Thanks!
LikeLiked by 2 people
What a great recipe. I have something similar, with broccoli and no salsa (love the colors there!) https://rosemarieskitchensite.wordpress.com/2018/03/30/new-england-cod-on-potato-shingles-with-zapped-broccoli/
LikeLiked by 2 people
Love the lemon slices! Why didn’t I think of that?
LikeLiked by 2 people