Name: Herbes de Provence Crusted Halibut w/ Fingerling Potatoes
Ingredients: 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

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

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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.