This came from a recipe we tried years ago with cod, but we decided to apply it to a great piece of halibut we had on hand. Slicing the potatoes very thin and using the broiler at the end of the baking process helps ensure they aren’t too crunchy and underdone. The fish infuses with all of the flavor and the potatoes provide an infused accompaniment.
For 2-4 people you’ll need: 1 lb Halibut steak, 1/2-1 russet potato (sliced very thin), x1 small red onion (thinly sliced), x3-4 heads of garlic (crushed and then roughly chopped), 1 Tbsn lemon juice, 3 Tbsp olive oil, salt & pepper.
Preheat oven to 425.
First, lay the fish on a large sheet of aluminum foil – enough to fully envelop it top, sides and bottom. Drizzle olive oil and lemon juice on top of it and then add a good grinding of pepper and a healthy pinch of salt.
In a bowl, combine the thinly sliced potatoes with 1 Tbsp olive oil and 1 tsp lemon juice, salt and pepper. Toss around well to make sure all sides of the potatoes are coated well.
In a skillet over medium-high heat, heat 1-2 Tbsp olive oil and add sliced onion and crushed garlic. Sautee, stirring well, until onions are soft and garlic is not yet brown – 2-4 mins.
Add the entire onion/garlic/oil mixture to the potatoes and gently stir well until all are combined. Spread the potatoes and onions over the top of the fish steak – in one layer if possible.
Place the fish “package” into a baking dish and ensure it is covered on all sides and top. Bake for 20-25 mins. At the end, uncover the fish and place under the broiler for 3-5 mins until slightly browned.