my personal chef

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.