Roasted Halibut and Potatoes With Rosemary Recipe (2024)

Is it really necessary to boil the potatoes first; if they were small, or cut into small pieces, wouldn't they roast in a 400 degree oven in 30 minutes anyway? (looking to save time and a pot)

Boiling the potatoes first,actually parboiling, will result in crispier potatoes.

I worked in offshore in Alaska fishing industry for rather a while - try brining the halibut first in a 5% brine. Not more than two hours but at least one half hour. Then pat dry and if you have time let sit uncovered in your refrigerator for a bit. You can then roast, grill or saute, the fish. Brining also helps P cod (which is leaner than true cod.)

Wondering if the fingerling potatoes will be overcooking. It usually only takes about 30-35 minutes to roast them in the oven, so why boil them, then roast for 45 more minutes?

Really good! Made a paste of the rosemary, garlic, red pepper flakes and olive oil and spread it on fish (added lemon juice to this). Added a little minced garlic to potatoes. Served with sautéed kale/spinach. I thought the garnish of parsley, lemon zest, rosemary & red pepper flakes might be superfluous, but it added wonderful brightness and freshness, definitely use the garnish.

Cook for halibut for 10-12 minutes

Lately been using berbere spices from the Ethiopian market in DC. Sprinkling a little of the spice mix (includes fennel fenugreek coriander chili and cinnamon cloves cardamom), elevated anything to a whole different level. A little drizzle of warm brown butter or ghee brings the berbere to life! It literally pops in the mouth.

What a strange thing to say about rosemary. If one finely chops it (as the recipe calls for) it is a splendid flavor enhancement for this dish. You're creating a herbal gremolata (notice the recipe suggests finely chopped) to sprinkle before plating. It is delightful and lends depth to the dish.

Will this work with snapper?

I cook halibut this way all the time and find that the oven does NOT dry it out at all. This is very much like Marcella Hazan's recipe for baked fish and potatoes with rosemary and garlic (from Marcella Says...). Awesome, easy and a great way to cook fish.

Fabulous!!!!! Used cod instead of halibut, and couldn’t find the fingerling potatoes so used baby golds, but otherwise followed the directions exactly. Wouldn’t change a thing.

What's a good herb to substitute for rosemary?

I made this last night using swordfish. The fish was really good but the potatoes needed more seasonings.

It's better to skip the raw rosemary at the end, since it's a sharp, needle-like herb that has an inedible texture when raw.

Followed this almost exactly as written, with halibut as well (who knew halibut was so expensive!). Delicious. The potatoes are not overcooked. Used course kosher salt and they came our perfect. Cooked fish 15min. Maybe a minute or two too much, but the seasoning took care of the flavor. Will be doing this again. Simple and elegant. Great for company.

I cooked this, and it was delicious. I roasted carrots with the potatoes and then added the fish. Just terrific and will do again.

The rosemary, garlic and pepper completely overwhelmed a gorgeous piece of halibut.Very disappointing for a David Tanis fan

Cooking for 15 minutes is too long. I cooked for 12 and tested; they were still overcooked.

An excellent combination of flavors. I used halibut cheeks and reduced the cooking time by about five minutes. The pepper flakes are a nice touch, but certainly go easy on them.

This was so easy and good! Stopped by the fish market right before dinner and picked up a beautiful piece of Halibut, then came home and looked up recipes. This one seemed easy and it was. I used a net bag of the small Yukon Gold potatoes and did boil first. It's not that tedious to do and it made for creamy texture with crispy edges. Followed the recipe exactly and glad I did. Will make this again in the future.

Delicious, served on a bed of sautéed spinach. I had no idea how delicious potatoes prepared this way would be. I overcooked the halibut—my bad. Won’t happen again (I wish)! Did whole dish in cast iron skillet. Easy clean up.

I've made this twice, and I am a big fan (as is my dinner partner). It is easy, the halibut is delicious, and the parboiled potatoes roast to crispy perfection. Because I am lazy, I rub salt, pepper, and garlic powder on the fish with the olive oil. No chopping! Lemon wedges on the side to serve.

This is a winner!! Made exactly to recipe with first of the season fresh Alaskan halibut. The potatoes are crispy, the halibut tender with interesting notes of herbs/seeds/lemon. Served with sauteed spinach. A wonderful dinner!

I cooked this last night and it wasn’t impressive. Halibut is such a lovely, and expensive, fish and this recipe just doesn’t give it its due.

Delicious - fish turned out absolutely perfectly in exactly 15 minutes. My family and our guests loved this. To simplify I'd suggest making sure fingerling potatoes are about the same size so they all cook at the same time. We had plenty of the garnish (parsley, lemon zest and ground rosemary) for the end but it wouldn't hurt to have more.

Fish turned out spectacularly good after exactly 15 minutes. To simplify I'd suggest making sure fingerling potatoes are all about the same size so they cook in the boiled water at the same time. Also it would not hurt to have more of the garnish at the end (chopped parsley, ground rosemary and lemon zest). I definitely recommend this dish, it is was great. My family and our guests really enjoyed it.

The nutritional information provided says this recipe is 363 calories per serving. I think they didn't count the 3 or 4 tablespoons of olive oil, which ups the calories by about 100 calories per serving if you use all 4 tablespoons. This does not make it a high-calorie dish by any means, but if you're counting calories you might want to know.

I made this with a small red potato cut into quarters and I used garlic, salt pepper and lemon for halibut as I didn't have other ingredients. The temp and timing were perfect. Super yum!

Made as is. Had a .8 lb piece and ended up cooking it about 13 mins. Potatoes needed 5 more mins roasting in first roasting step.

Roasted potatoes the usual way. Black sea bass for 20’ at end. Used herbs and spices for 4 for 2 fillets. Added aleppo for cayenne. Totally wonderful. Served with roasted asparagus and broccolini.