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Herbes de Provence Crusted Halibut w/ Fingerling Potatoes
Ingredients
Scale
- 1 pound fingerling potatoes, halved lengthwise
- 2 tablespoons Pinehurst Olive Oil Herbes De Provence Olive Oil
- 1 tablespoon plus 2 teaspoons Salt Sisters herbes de Provence with Salt, divided
- Freshly ground black pepper
- 1/4 cup unsalted butter, softened
- 1 tablespoon Dijon mustard
- 2 Filets of Halibut or any white flaky fish such as Trout or Branzino
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, toss together potatoes, olive oil, 1 tablespoons herbes de Provence and 1/2 teaspoon pepper. Add to baking sheet and roast in oven until potatoes are golden around edges and nearly tender, about 20 to 25 minutes.
- Meanwhile, mash butter, mustard and remaining 2 teaspoons herbes de Provence seasoning with a fork in a small bowl. Arrange fish flesh side up and spread butter mixture evenly on fish.
- Remove potatoes from oven and flip. Arrange them around edges of pan to accommodate fish. Add fish to baking sheet, flesh side up, and roast at 375°F until fish is opaque and flaky and potatoes are cooked through, about 10 minutes.