Roasted Halibut Dinner

By Tonya_Speed

NUTRITION per serving: 366 Calories; 11g Fat; 39g Protein; 27g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 368mg Sodium. Exchanges: 1 1/2 Grain (Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 7

Ingredients

• 1 pound Russet potatoes, scrubbed, halved lengthwise and cut into small pieces
• 2 tablespoons olive oil
• 1 large red bell pepper, quartered, seeded, deribbed and cut into eight 1/2-inch wedges
• 1 large white onion, peeled and cut into 1/4-inch wedges
• 1/2 teaspoon salt, divided
• Black pepper, to taste
• 2 tablespoons finely chopped parsley
• 2 teaspoons coarsely chopped lemon zest
• 1 teaspoon dried oregano
• 1 clove garlic, pressed
• 4 (6-oz.) skinless halibut fillets (or other thick fish such as salmon or cod)
• Lemon wedges for garnish (optional)

Preparation

Step 1

Preheat oven to 400 degrees. Place potatoes in a large roasting pan or on a large rimmed baking sheet; drizzle with oil and turn to coat evenly. Add bell pepper and onion and season with 1/4 teaspoon of salt and pepper to taste. Roast the vegetables, turning the potatoes once or twice and moving the pepper and onion pieces around so they brown evenly, until the potatoes are starting to brown and are almost tender, about 35 minutes. Meanwhile, in a small bowl, combine parsley, lemon zest, oregano and garlic to make gremolata (fancy name for a bunch of herbs chopped together). Season halibut with remaining salt and pepper then sprinkle with 2 teaspoons of gremolata. Remove the pan from the oven. Raise oven temperature to 450 degrees. Push the vegetables to the sides of the pan and place the halibut in the center. Spoon some of the onions and peppers over the halibut. Arrange the potatoes around the edges, turning the browned sides up. Roast until vegetables are browned and tender and halibut is opaque in the center, 10 to 15 minutes (depending on thickness of the fish). Sprinkle remaining gremolata on top. Arrange halibut and vegetables on a platter or individual plates. Serve with lemon wedges if desired.

SERVING SUGGESTION: Serve steamed asparagus on the side.
GLUTEN FREE: No changes necessary.