4 middle-sized potatoes, scrubbed or peeled, halved lengthwise
2 tablespoons olive oil
1 large red bell pepper cut into stripes – I suppose green works too
1 large onion, peeled and sliced
2 tablespoons chopped parsley or cilantro
salt and black pepper to taste
2 teaspoons chopped lemon zest
1 teaspoon oregano
1 clove garlic, crushed
1 1/2 pounds halibut fillet
Preheat oven to 400°F. Place potatoes in a large roasting pan; drizzle with oil and turn to coat evenly. Add bell pepper and onion. Season with 1/4 teaspoon salt and pepper.
Roast the vegetables, turning the potatoes once or twice and moving the pepper and onion pieces around so they brown evenly, until the potatoes are starting to brown and are almost tender, about 35 minutes.
While the vegetables are roasting, finely chop parsley, lemon zest, oregano and garlic together to make gremolata. Season halibut with remaining 1/4 teaspoon salt and pepper, then sprinkle with the gremolata.
Remove the pan from the oven. Push the vegetables to the sides of the pan and place the halibut in the center. Spoon some of the onions and peppers over the halibut.
Roast until the vegetables are browned and tender and the halibut is opaque in the center, 10 to 15 minutes more, depending on the thickness of the fish. Serve with lemon wedges.
Since I had potatoes and halibut in the kitchen last week, I googled these two words and found this recipe which roasts them together and is wonderful. I have altered the recipe slightly in that I add the whole gremolata before cooking since I can’t digest raw garlic, cooked garlic is fine. I also used cilantro since I had no parsley and always enjoy its flavor. I suppose it is also possible to use orange zest or a mixture of both lemon and orange.