Servings: 2
Calories: 586kcal
Ingredients
- 12 ounces small potatoes scrubbed and cut in half
- 4 whole garlic cloves ( if larger cloves cut in half)
- ¼ cup duck fat
- 1 onion peeled and sliced
- 4 sprigs thyme
- 2 tsp fresh thyme leaves
- 1 lemon, zest and juice
- salt and pepper to taste
- 8-10 black olives pitted (preferably dry/salt cured or kalamata)
- 12 ounces halibut fillets (2 x 6 ounce, 1-inch thick fillets)
- lemon wedges and thyme sprigs for garish
Instructions
- Preheat the oven to 375°F. If using duck fat, melt in the microwave then set aside. Place the potatoes, garlic cloves and sliced onion into an oven proof pan or baking dish. Add the lemon zest and season generously with salt and pepper. Add the duck fat ( or olive oil) and mix well. Tuck the sprigs of thyme around the potatoes. Place in the oven and cook, tossing a couple times, until potatoes are fork tender, and starting to brown a bit around the edges, about 40-50 minutes. Remove from the oven.
- Raise the oven temperature to 450° F.Remove the thyme sprigs. Add the olives, lemon juice and 1 tsp of the thyme leaves to the potatoes and toss gently.
- Season the halibut fillets with salt and pepper and sprinkle with the remaining teaspoon of thyme leaves . Add the halibut to the pan, nestling the fillets in with the potato and onions, and spoon some of the pan juices over top.Return to oven and bake until fish is just cooked or until white juices just appear, about 10-12 minutes.
- Garnish with a couple sprigs of thyme and serve with lemon wedges alongside.
Nutrition
Calories: 586kcal | Carbohydrates: 43g | Protein: 37g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 109mg | Sodium: 379mg | Potassium: 1666mg | Fiber: 7g | Sugar: 5g | Vitamin A: 384IU | Vitamin C: 74mg | Calcium: 94mg | Iron: 3mg
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