Smashed potatoes are a great base for tender roasted halibut. The sauce is loaded with briny Kalamata olives, olive oil and lemon juice — it’s perfect for the fish and the asparagus that’s roasted alongside.
Halibut, Asparagus & Potatoes with Olive Sauce
1/3 cup (2 oz./60 g.) chopped pitted Kalamata olives
1/4 cup (2 fl. oz./60 ml.) plus 2 Tbs. extra-virgin olive oil, plus more as needed
1/4 cup (2 fl. oz./60 ml.) plus 1 Tbs. fresh lemon juice
2 Tbs. minced shallot
1 Tbs. plus 1 tsp. minced fresh thyme
1 1/2 tsp. finely grated lemon zest
Kosher salt and freshly ground pepper
2 bunches (about 3/4 lb./375 g. each) asparagus, ends trimmed
4 halibut fillets (about 6 oz./185 g.) each
Smashed potatoes with herbs (recipe follows)
Preheat the oven to 450°F (230°C). In a small bowl combine the olives, 1/4 cup (2 fl. oz./60 ml.) of the olive oil, lemon juice, shallot, thyme and lemon zest. Season to taste with salt and pepper.
Place the asparagus on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle lightly with salt and pepper and toss to coat. Spread in a single layer. Brush a small, rimmed baking sheet with oil, and place the fish on the baking sheet. Transfer 2 tablespoons of the sauce to another small bowl and brush over the fish; sprinkle on both sides with salt and pepper.
Roast the asparagus until just tender, 8-10 minutes, depending on their thickness. Roast the fish until almost firm to the touch, 5-8 minutes, depending on the thickness of the fillet.
Divide the asparagus among 4 warmed plates. Top with the fish, and spoon the sauce over. Arrange the potatoes alongside and serve right away. Serves 4.
Smashed Potatoes with Herbs
1 1/2 lb. (750 g.) unpeeled Yukon gold potatoes, cut into 1/2-3/4 inch (12 mm.-2 cm.) pieces
3 Tbs. extra-virgin olive oil
About 1/2 cup (4 fl. oz./125 ml.) gluten-free chicken broth
2-4 Tbs. minced fresh herbs or green onions
Kosher salt and freshly ground black pepper
Steam the potatoes over simmering water until very tender, 15-18 minutes.
In a large nonstick frying pan over low heat, warm the oil. Add the potatoes. Using a wooden spoon, smash the potatoes coarsely, adjusting their texture as necessary with the broth. Mix in the herbs. Season to taste with salt and pepper and serve right away. Serves 4.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.