How to Make Lemon-Herb Fish and Potato Bake - A Step-by-Step Guide

As the weather warms up, it's the perfect time to start incorporating more fresh and flavorful dishes into your meal rotation. This Lemon-Herb Fish and Potato Bake is the perfect way to do just that. Packed with bright citrus flavors, aromatic herbs, and tender fish, this dish is a light and satisfying option for any day of the week.

Not only is this recipe delicious, but it's also incredibly easy to make. With just a few simple ingredients and a little bit of prep work, you can have ...

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Ingredients

  • 6 tablespoons olive oil, divided
  • 3 pounds russet potatoes, peeled
  • 6 cloves garlic, minced
  • salt and ground black pepper to taste
  • 8 (6 ounce) halibut fillets
  • 2 medium lemons, thinly sliced
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons lemon zest
  • 1 ½ teaspoons herbes de Provence
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Information

  • Prep Time: 35 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 servings

  • Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil.
  • Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper.
  • Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.
  • While potatoes are baking, make herb butter by mashing butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper together in a small bowl. Set aside.
  • Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet.
  • Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
  • Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.
  • Gently cut potatoes in squares around each fillet and lift onto individual serving plates.
  • Nutrition

    493 cal.

    • Total Fat: 23g
    • Saturated Fat: 8g
    • Cholesterol: 77mg
    • Sodium: 174mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 4g
    • Total Sugars: 1g
    • Protein: 39g
    • Vitamin C: 30mg
    • Calcium: 124mg
    • Iron: 3mg
    • Potassium: 1516mg