A delectable piece of fish paired with perfectly browned potatoes is pretty good already. But here the combo is taken to new heights with a simple salsa featuring cilantro, scallions, parsley, limes, and a touch of heat from serrano chile. (Consider making a double batch of the salsa—it’s also great on grilled steaks, chicken, and chops and swirled into soups and stews.)
(And if you like this recipe, you might also like this closely related Pan-Roasted Salmon with Cilantro-Scallion Salsa.)
Serves 4
- 1 or 2 limes
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 serrano chile, stemmed, seeded, and minced
- 7 tablespoons olive oil, divided, or more to taste
- 1 1/2 pounds small potatoes (red, white, or a combination), cut into 1/2-inch wedges
- 2 teaspoons coarse kosher salt, divided, plus more to taste
- 1 teaspoon freshly ground black pepper, divided
- Four 6-ounce halibut fillets, about 3/4-inch thick
Preheat the oven to 450°F. Arrange a rack in the bottom third of the oven and another in the top third.
While the oven is heating, zest one of the limes. Squeeze the zested lime and the additional lime, if necessary, to yield 2 tablespoons of juice. In a small bowl, combine the zest, juice, scallions, cilantro, parsley, chile, and 1/4 cup of the oil. Add more lime juice, more olive oil, and/or salt to taste and set aside.
In a large bowl, combine the potatoes, 2 tablespoons of the remaining, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Arrange in a single layer on a large rimmed baking sheet and roast on the top rack until tender, about 15 minutes.
Meanwhile, arrange the halibut on another rimmed baking sheet. Brush both sides with the remaining 1 tablespoon of oil and sprinkle with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper.
Toss the potatoes and return to the top rack. Place the halibut on bottom rack and roast until the halibut is cooked through and the potatoes are browned, about 8 minutes.
Arrange the halibut and potatoes on plates or a platter. Top with the salsa mixture and serve.
