In a Roasting Pan
Tomato & Basil–Topped Halibut with Golden Onions
1 pound red potatoes, scrubbed, halved, and sliced
2 onions, cut into thin wedges
5 teaspoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
2 tomatoes, chopped
1 (1½-pound) halibut steak
6 fresh basil leaves, torn
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 Preheat oven to 450°F. Spray large roasting pan with nonstick spray.
2 Toss together potatoes, onions, 3 teaspoons of oil, ½ teaspoon of salt, and ⅛ teaspoon of pepper in prepared pan. Spread to form even layer. Roast, stirring occasionally, until vegetables are slightly softened, about 20 minutes.
3 Meanwhile, mix together tomatoes with remaining 2 teaspoons oil, ½ teaspoon salt, and ⅛ teaspoon pepper.
4 Push potatoes and onions to one side of roasting pan. Place halibut alongside vegetables; spoon tomato mixture on top of fish. Roast until fish is just opaque in center and potatoes are tender and lightly browned, about 15 minutes. Serve sprinkled with basil and parsley.
PER SERVING (¼ of halibut and 1 cup vegetables): 323 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 54 mg Chol, 687 mg Sod, 27 g Carb, 7 g Sugar, 4 g Fib, 39 g Prot, 122 mg Calc.
FYI Other firm-fleshed fish work well in this dish, including cod, wild salmon, and mahi mahi.