4 6-ounce halibut fillets
1 cup dry white wine
4 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoons black pepper
4 ounces green olives, pitted
4 sprigs fresh rosemary
2 cloves garlic, thinly sliced
1 pound red potatoes, thinly sliced into 1/4-inch-thick rounds
Directions:Or click here to go to their link. Pin It
- Heat oven to 375° F.
- Place the halibut fillets in a 9-inch square baking dish. Pour the wine over the fish. Drizzle with 1 tablespoon of the oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Scatter the olives, rosemary, and garlic over the top.
- Bake until the fish is the same color throughout and flakes easily, about 15 minutes.
- Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until golden and tender, 15 to 17 minutes. Transfer to a paper towel–lined plate. Season the potatoes with the remaining salt and pepper and serve alongside the halibut and olives.