Day: April 2, 2015

By Chef Jim Smailer of the Boulder Cork

Serves 6

Ingredients

Potatoes
1 1/2 lbs. of assorted fingerling potatoes cut in half length wise
Zest and juice from one lemon
1/4 cup fresh parsley, chopped
1/4 cup spring onion, chopped
1T fresh rosemary, minced
1/4 cup best-quality olive oil
Salt and pepper

Asparagus
2 bunches of medium asparagus (not pencil-sized), trimmed and washed
Zest from one lemon
Olive oil
Salt and pepper

Halibut
6 seven-ounce halibut, thick-cut filet portions
Best quality olive oil to drizzle
Lemon (wedges)

Directions

Preheat oven to 425 degrees

For the potatoes (25 mins)

1. Toss all together and place in a roasting pan or baking sheet ( Do not crowd the pan )
2. Place in 425-degree oven
3. The potatoes will take about 25 min. (toss potatoes once or twice to brown evenly )
4. While the potatoes are roasting, prep the asparagus and halibut.

For the asparagus (12 mins)

1. Drizzle asparagus with the olive oil and sprinkle with zest , salt and pepper.
2. Place in 425-degree oven
3. The asparagus will take about 12 minutes.

For the halibut (12 mins)

1. Drizzle some olive oil in a roasting pan large enough to hold the filets.
2. Drizzle olive oil on top of halibut and season with salt and pepper.
3. Place in 425-degree oven
4. The halibut will take about 12 minutes also.
5. Serve with lemon wedges and enjoy!