Baked Halibut with Fennel Potatoes and Olive Gremolata
Ingredients
- 1 pound Yukon Gold potatoes, thinly sliced (about 1/8 inch)
- 1 bulb fennel, thinly sliced lengthwise
- 1 large shallot, thinly sliced lengthwise
- 4 cloves garlic, 3 crushed, 1 finely grated
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 lemons
- 1 1/2 pounds skinless halibut or cod, cut into 4 pieces
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter, cut into 4 cubes
- 3/4 cup pitted Castelvetrano olives, chopped
- 1/4 cup fresh parsley, finely chopped
Instructions
Baked Halibut with Fennel, Potatoes and Olive Gremolata serves 4 original recipe by Food Network.
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