Roasted Halibut Ligurian Style

by Mugnaini on April 22, 2013 in Seafood

Roasted Halibut Ligurian Style

Serves 4
Roasting oven environment


  • 1 1/2 pounds Yukon gold potatoes, cut into
  • 1/4-inch rounds
  • 1/3 cup plus 1 tablespoon olive oil
  • 4 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 baskets small cherry tomatoes
  • 6 halibut fillets (about 6 ounces each) cut into ½” slices
  • 1/2 cup Basil Pesto (see below)

Basil Pesto

  • 2 cups fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons pine nuts
  • 2 cloves garlic, peeled and coarsely chopped
  • 1 teaspoon fine table salt
  • 2 tablespoons water


Toss the potatoes with 1/3 cup oil, 2 teaspoons salt, and 1/4 teaspoon pepper.

In a separate bowl, toss the tomatoes with the remaining oil, 1/2 teaspoon salt, and remaining pepper.

Oil a sheet pan and shingle potatoes so the entire surface is covered. Place in the oven and cook for about 12 minutes, or until lightly browned and softened; remove and set aside.

Place tomatoes on a sheet pan, set in oven, and cook for 5–6 minutes, or until tomatoes are softened and slightly charred; remove and set aside.

Place fish on top of the roasted potatoes covering entire surface of potatoes; sprinkle with 1/4 teaspoon salt.

Return to oven and cook for about 8 minutes, or until the fish flakes easily with a fork.

Remove from oven and top each fillet with roasted cherry tomatoes; drizzle with pesto.

Basil Pesto

Place the basil, oil, pine nuts, garlic, salt, and water in a blender; blend until smooth.

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