Dinner has been the most difficult for me these days. I’m usually starving by the time we get home so I usually snack on chips and hummus while I fed Mace. After that it’s getting him ready for bed and I, many times never get in a normal meal.
Slightly embarrassing considering I’m a food blogger.
I’m going to change that. I really am. I may or may not have been saying that for a while now… Next week, we’re getting back into menu planning. It’s happening. Who’s with me?
Since I’m on a roll, I have to admit something else. I’ve gone almost an entire week (maybe two…) of not checking my personal/blog email. So yes, if you’ve emailed me and haven’t heard back, don’t take it personal. Now I’m at the point that it all stresses me out so I still haven’t opened it. I just want it to go away. Pleeeease!
Back to the food. Should we talk about this beauty of a dish?
Sometimes I can be intimidated by fish, but the more I cook it, the more comfortable I get. And the more I seem to enjoy it.
Guys, don’t be like me. DON’T BE INTIMIDATED.
This dish is easy, but looks… well, like you spent a long time in the kitchen.
The olive sauce is the perfect touch to this while fish. The roasted asparagus basically taste like candy. Then the potatoes are the comforting starch. And the convincing ends here.
Yep, this is going back on next weeks meal plan.
Baked Halibut with Olives, Asparagus & Potatoes
Adapted by Weeknight Gluten-Free
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup extra virgin olive oil, plus 2 tablespoons
- 1/4 cup fresh lemon juice, plus 1 tablespoon
- 2 tablespoons shallot,minced
- 1 tablespoon fresh thyme, minced
- 1 1/2 teaspoons lemon zest, finely grated
- salt + pepper
- 2 bunches asparagus, ends trimmed
- 4 halibut fillets
- Smashed potatoes from the book or my easy Potatoes
Preheat the oven to 450 degrees F.
In a small bowl, combine olives, olive oil, lemon juice, shallot, thyme, and lemon zest. Season with salt + pepper.
Place the asparagus on a baking sheet. Drizzle the remaining 2 tbsp olive oil and toss to coat. Season with salt + pepper. Be sure the asparagus aren’t stacked.
Prepare the potatoes.
On a separate baking sheet, line with parchment paper. Place the halibut on the paper and sprinkle both sides with salt + pepper. Brush about 1 tablespoon of the olive sauce over each halibut.
Roast the asparagus until slightly tender, about 8 minutes. The thicker they are, the longer the cooking time.
Roast the halibut, about 5-8 minutes. If they’re thick, the cooking time will be longer.
Divide the asparagus and potatoes among the four plates. Place a fillet of fish on each plate, then spoon the olive sauce over.
Serve and enjoy!
August 12 2013