This Halibut with Butternut Squash & Gremolata is a perfect fish dish for beginners in the kitchen. It is easy to make and delicious to eat. The mellow taste of halibut and the fresh green taste of gremolata work beautifully in combo with the sweet roasted squash and potato. Give it a try.
- Preheat the oven to 450 degrees. Prepare the gremolata as outlined here.
- On a rimmed baking sheet, toss the butternut squash with sliced shallots, 1 teaspoon of olive oil, salt, and pepper. Bake in a single layer for 25 minutes, or until tender and just beginning to brown.
- Rub the halibut fillets with the remaining 1 tablespoon of olive oil and a generous pinch of salt and pepper. Lay the fillets on top of the roasted butternut squash. Roast for about 10 minutes or until the fish is cooked through.
- Serve the roasted butternut squashed topped with the fish and a generous spoonful of the Parsley Gremolata.
- 1 pound butternut squash, peeled and cut into ½-inch cubes
- 1 pound potatoes, cut into ½-inch cubes
- 1 medium shallot, sliced
- 1 teaspoon plus 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 four ounce skinless halibut fillets
For The Parsley Gremolata
- 1 cup chopped fresh flat-leaf parsley leaves
- 1 to 2 small garlic cloves, sliced
- 3 teaspoons lemon zest
- ¼ cup water, as needed
- ⅓ cup olive oil
- 4 teaspoons lemon juice
- Salt, to taste
Ann's Tips and Tricks
You can substitute any thick-cut mild white fish for halibut. Try cod, haddock, or hake.