Roasted Wild Halibut, with Vine Tomatoes, Garlic and Balsamic Glaze
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Recipe Intro From _heydear
Marinate a large filet of halibut with Annies Organic Balsamic Dressing and roast with tomatoes, white wine and an extra sheet pan of mini pototoes. Dinner will be ready in no time!
Get your own Annie's Dressing at your local Sprouts, find one near you here! Save $1 when you buy ONE (1) BOTTLE of any Annie's Dressings 7/27 - 8/31. Visit Sprouts.com or download the Sprouts app to learn more.
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Recipe Card
ingredients
- 3 1/2 pound Halibut Filet
- 1 (8 ounce) bottle Annie's Organic Balsamic Dressing, divided
- 2 (16 ounce) package mini mixed potatoes, scrubbed and left whole
- 1 head of garlic, Divided, 2 cloves thinly sliced + 4 cloves left whole with peel on
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter, room temperature
- 4 small vine tomatoes, rinsed
- 4 tablespoons olive oil
- 1 tablespoon plus more to taste kosher sea salt,
- 1 tablespoon freshly cracked black pepper
Method
Step 1
Preheat the oven to 400°F. Place fish into a large deep dish, coat fish with 1 teaspoon of salt top to bottom. Let sit for 10 min. Add fresh ground pepper and fully coat fish with ½ bottle Annie's balsamic dressing. Marinate for 15 more min. (tip: set timer)
Step 2
Prep two large sheet pans with parchment paper. Add potatoes to a large pot of salted water, and bring to boil. Cook for 10-12 min until soft and pairing knife tender. Rinse with cool water, drain. Toss potatoes in 2 TBSP of olive oil. If they look dry, add more olive oil a little at a time until evenly coated. Salt and pepper to taste. Place potatoes on the baking sheet with 4 garlic cloves, bake for 20-25 min until golden. Set aside.
Step 3
Take your prepped fish, and place on the baking sheet. Coat the fish with butter and sprinkle the sliced garlic and add ¼ cup wine. Place the tomatoes next to the fish. Season your tomatoes with 1 tsp olive oil, salt pepper, and 1 teaspoon of Annie's dressing. Seal tray with tin foil. Bake for 20 min. Remove foil and bake for another 10-15 min until the fish is flaky with a touch of a fork.
Step 4
Rest fish, and finish your potatoes. Peel the garlic, smash with a fork, and spread all over the roasted potatoes. Season with 1-2 tablespoons of parsley. Mix well. For extra flavor, take your cooked fish juice and pour directly over the potatoes. Serve with halibut, and tomatoes. Enjoy.