sheet pan halibut WITH GREMOLATA, BLISTERED GRAPE TOMATOES.

Ingredients

1½ pounds fingerling potatoes % teaspoon garlic powder

½ teaspoon onion powder

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

3 bunch parsley

1 or 2 lemons

6 garlic cloves

1½ pounds halibut steaks or fillets (1 to 1½ inches thick)

1 pint grape tomatoes

Directions

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

2. Halve the potatoes lengthwise into 1-inch-thick slices. Place them in a large bowl and toss with the garlic powder, onion powder, ½ teaspoon salt, and some pepper. Pour over a glug or two of olive oil and toss to coat again. Spread the potatoes on the prepared baking sheet (don't wipe out the bowl!) and roast for 15 minutes.

3. Meanwhile, finely chop the parsley leaves and tender stems so you have about 2 cups and place them in the same bowl. Using a Microplane, grate the zest of 1 lemon directly into the bowl, then halve the lemon and squeeze in the juice of 1 half. Mince the garlic and add it, too, along with ¼ cup olive oil, 1 teaspoon salt, and some pepper. Stir together to make the gremolata.

4. Remove the baking sheet from the oven (leave the oven on!). Toss and flip the potatoes and scooch them to one side of the baking sheet. Pat the halibut steaks dry and arrange them in the center of the pan, leaving some space on one side. Spoon the gremolata over the fish, coating the tops evenly.

5. Add the grape tomatoes to the same bowl and toss to coat them in any remnants of the gremolata. Scatter the tomatoes in the open spot on the baking sheet.

6. Return the pan to the oven and roast for 10 to 12 minutes, until the potatoes are golden and crisp, the halibut is opaque and flakes easily with a fork, and the tomatoes are blistered. Squeeze the juice of the remaining lemon half on top of the fish (and use another lemon if you like things extra lemony).

7. Transfer the halibut, roasted potatoes, and blistered tomatoes to a platter and serve.

Notes

sWap Instead of the fingerlings, you can use baby Yukon Golds or even sweet potatoes cut into similar-size pieces. • Use black cod, flounder, cod, or salmon in place of the halibut.