Craig outdid himself last evening with this awesome dish! I forget that he can cook well. He found this recipe in my April Cottage Living magazine... it's a Sarah Foster recipe. She rules! It smelled sooo good and tasted even better! I had to copy it for you because it's really easy and you will love it! I'm not even a fish person and I loved it.
Halibut Pot Roast
This unlikely pot roast is great for feeding a crowd. We like to use leftovers in soup, such as our Salmon and Corn Chowder that you can find on myrecipes.com.
Makes: 4 to 6 servings
Prep: 20 minutes
Cook: 20 minutes
Bake: 22 minutes
Stand: 3 minutes
1 lb. small red or fingerling potatoes, washed
2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 pint cherry or grape tomatoes, halved
2 lbs. halibut fillets (3/4 to 1 inch thick)*
2 sprigs fresh thyme
2 sprigs fresh tarragon
Sea salt, to taste
Freshly ground pepper, to taste
1/2 cup dry white wine
3 tablespoons unsalted butter, cut into cubes
1. Bring 4 cups water to a boil in a saucepan over medium-high heat. Add potatoes, and cook 15 minutes. (Potatoes will not be fully cooked.) Drain and set aside.
2. Preheat oven to 325 degrees. Heat oil in a large ovenproof skillet over medium heat. Add onion, and saute 3 to 4 minutes or until soft and slightly brown. Add garlic and tomato, and saute 2 minutes more.
3. Place fish in pan, and add reserved parboiled potatoes, thyme, and next 4 ingredients. Bake, covered, at 325 degrees for 22 to 25 minutes or until fish flakes easily. Remove from oven, add butter, re-cover, and let stand 3 minutes or until butter melts. Serve warm.
*Substitute other thick white fish, such as haddock, if desired.