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 (1 1⁄2-inch-thick) halibut fillets, about 6 ounces each
1⁄2 cup Basil Pesto (see below)
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
Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F
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 olive 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 in 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, sprinkle each fillet with 1/4 teaspoon salt. Return to oven and cook for about 12 minutes, or until the fish flakes easily with a fork.
Remove from oven and top each fillet with roasted cherry tomatoes and drizzle with the pesto.
Place the basil, olive oil, pine nuts, garlic, salt, and water in a blender; mix until smooth.