Oven-roasted Halibut with Lemon, Herb-roasted Fingerling Potatoes and Roasted Asparagus

Oven-roasted halibut_Boulder Cork

By Chef Jim Smailer of the Boulder Cork

Serves 6


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

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

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


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!