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)
- Toss all together and place in a roasting pan or baking sheet ( Do not crowd the pan )
- Place in 425-degree oven
- The potatoes will take about 25 min. (toss potatoes once or twice to brown evenly )
- While the potatoes are roasting, prep the asparagus and halibut.
For the asparagus (12 mins)
- Drizzle asparagus with the olive oil and sprinkle with zest , salt and pepper.
- Place in 425-degree oven
- The asparagus will take about 12 minutes.
For the halibut (12 mins)
- Drizzle some olive oil in a roasting pan large enough to hold the filets.
- Drizzle olive oil on top of halibut and season with salt and pepper.
- Place in 425-degree oven
- The halibut will take about 12 minutes also.
- Serve with lemon wedges and enjoy!