Italian Roasted Halibut on Potatoes and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
--Potatoes--20 baby red potatoes, halved1 tsp olive oil1 tsp kosher salt1 tsp coarse-ground black pepper--Marinade and Fish--1/2 cup water1/2 cup low-sodium V8 juice1 tbsp honey1 tbsp olive oil2 tbsp rice vinegar1 tbsp pumpkin puree2 cloves minced garlic1/4 red bell pepper, finely minced1 tsp fresh-grated ginger1/2 tsp oregano1/2 tsp basil24 oz boneless, skinless halibut fillets, cut in 4--Vegetables--1 tbsp olive oil1 large Vidalia or sweet onion, diced1 bulb fennel (including fronds), sliced thinly3 cups grape or cherry tomatoes1 tsp kosher salt1/2 tbsp coarsely cracked black pepper
Preheat oven to 450F.
Toss potatoes with 1 tsp salt, 1 tsp pepper and 1 tsp oil.
Place in a roasting dish and bake, uncovered, 35 minutes.
Keep potatoes in the oven and reduce temperature to 350F, line a roasting pan with foil.
In the small bowl of a food processor or blender, combine water, V8, honey, olive oil, vinegar, pumpkin puree, garlic, bell pepper, ginger, oregano and basil. Puree until very smooth, set aside.
Place fish into a shallow pan and pour 3/4 of the pureed mixture overtop, turning fillets to coat well. Let stand 15 minutes.
Meanwhile, heat 1/2 tbsp olive oil in a large skillet over medium-high heat.
Add onion and cook, stirring, until wilted, then add fennel and cook until onion is beginning to brown.
Remove from heat and pour into the bottom of the lined pan.
Return the skillet to the heat and add remaining 1/2 tbsp olive oil and the tomatoes.
Cook until the tomatoes begin to burst, then add salt and pepper and cook until tomatoes begin to break down.
Pour over the onion and fennel in the roasting pan.
Place fish fillets on top of the vegetables and pour remaining marinade over the mixture.
Place into the oven and bake 12 minutes, until the fish is done and the marinade is reduced.
Serve a portion of fish and vegetables on a bed of the potatoes.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Toss potatoes with 1 tsp salt, 1 tsp pepper and 1 tsp oil.
Place in a roasting dish and bake, uncovered, 35 minutes.
Keep potatoes in the oven and reduce temperature to 350F, line a roasting pan with foil.
In the small bowl of a food processor or blender, combine water, V8, honey, olive oil, vinegar, pumpkin puree, garlic, bell pepper, ginger, oregano and basil. Puree until very smooth, set aside.
Place fish into a shallow pan and pour 3/4 of the pureed mixture overtop, turning fillets to coat well. Let stand 15 minutes.
Meanwhile, heat 1/2 tbsp olive oil in a large skillet over medium-high heat.
Add onion and cook, stirring, until wilted, then add fennel and cook until onion is beginning to brown.
Remove from heat and pour into the bottom of the lined pan.
Return the skillet to the heat and add remaining 1/2 tbsp olive oil and the tomatoes.
Cook until the tomatoes begin to burst, then add salt and pepper and cook until tomatoes begin to break down.
Pour over the onion and fennel in the roasting pan.
Place fish fillets on top of the vegetables and pour remaining marinade over the mixture.
Place into the oven and bake 12 minutes, until the fish is done and the marinade is reduced.
Serve a portion of fish and vegetables on a bed of the potatoes.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 677.8
- Total Fat: 14.0 g
- Cholesterol: 69.7 mg
- Sodium: 210.0 mg
- Total Carbs: 83.0 g
- Dietary Fiber: 11.0 g
- Protein: 55.4 g
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