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Roasted Halibut Ligurian Style

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F


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)

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 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.

Basil Pesto:

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

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