It seems that cooking magazines are always arriving in the mail and it’s hard to keep up with them. Once in a while, I go on a binge read, tearing out the recipes I want to make and filing them for future use. When I choose to prepare one of these recipes, I feel my subscriptions are justified—especially when, as last night, it turns out so good.

This recipe comes from the December 2013 issue of Food Network Magazine. It calls for cod, but when I went to the fish market, the halibut looked much better. It worked perfectly; the flavor is similar to cod, but the texture is richer.

The bed of crisp and creamy potatoes, earthy roasted artichoke hearts, and salty Kalamata olives provided the perfect background for the mildly sweet flavors of the halibut.

Recipe adapted from Food Network Magazine December 2013

1 pound Yukon gold potatoes, thinly sliced (I used a mandolin for uniform 1/8 inch thick potatoes)
1 9 -ounce box frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
1 tablespoon fresh rosemary leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6 -ounce cod fillets (I substituted halibut.)
Juice of 1/2 lemon
1 tablespoon chopped fresh parsley
Lemon wedges for serving

Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.

Vegetables before roasting
Vegetables before roasting

Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.

Fish before roasting
Fish before roasting

Mix the lemon juice, the remaining 1 tablespoon olive oil, and the parsley and drizzle over the fish. Serve with lemon wedges.

Read more at: Food Network

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