Za’atar Baked Halibut
Description
Really simple and a super tasty way to bake up a one-pan dinner. Borrowed from Suzy at The Mediterranean Dish, if you have the ingredients on hand this is easily a weeknight treat! – enjoy!
Ingredients
1 to 1 1/2 lbs. Yukon Gold potatoes
1 can (398 mL) artichokes in water, drained and quartered
1 halibut fillet (1 to 1 1/2 lbs.), skin and pin bones removed and cut into 4 equal portions
kosher salt AND freshly ground pepper
1/2 c. dry white wine
2 large lemons – squeeze one for about 1/4 cup juice and slice the other into wedges for serving
4 large cloves of garlic, minced
2 T. za’atar, divided
1 t. EACH coriander AND Aleppo pepper flakes
1/3 c. good olive oil
Instructions
Slice the potatoes into even 1/8-inch slices, add to a medium pot, cover with water, bring to a boil and simmer for about 5 minutes – the potatoes will likely not be cooked through. Drain well.
Preheat the oven to 425 and sprinkle a bit of olive across the bottom of a lasagna-sized pan. Layer/shingle in the potatoes so that they overlap and cover the bottom. Distribute the drained artichokes over the potatoes. Pat the halibut dry, generously season each portion with kosher salt and freshly ground pepper, then arrange the fish on top of the potatoes and artichokes.
In a small bowl, whisk together the white wine, lemon juice, garlic, 1 tablespoon of the za-atar, the coriander and Aleppo and while continuing to whisk, slowly drizzle in the olive oil. Pour this mix evenly over the fish, potatoes and artichoke hearts.
Bake for 15 minutes – do not overcook the halibut! The internal temperature should be 145 or so and it should flake easily with a fork. Remove from the oven, sprinkle all with the remaining za’atar and serve up with the lemon wedges.
