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Roasted halibut with potatoes shallots and grapes plated with a beverage glass and napkin

Roasted Halibut with Potatoes, Shallots, and Grapes Recipes

Help your heart by swapping out red meat for fish, veggie, or white meat entrees.

By Sarah Copeland

This sheet-pan recipe for roasted halibut with potatoes, shallots, and grapes is a great balance of healthy and hearty. It's loaded with vitamins and minerals and packed with heart-healthy protein. 

Ever tried roasting grapes before? Roasted grapes are a simple, but sophisticated, addition to salads, cheese plates, pasta, and meat entrees. Try it out and let us know what you think! 

Serves: 2

Ingredients:

  • 8 ounces small, bite-size potatoes (such as honey gold or other baby potatoes), halved
  • 1-1/2 pounds of center-cut halibut or cod
  • 6 ounces shiitake mushroom caps, halved
  • 2 shallots, cut into eighths or sliced in 1⁄4-inch rings
  • 1 bunch Concord or purple table grapes, cut in smaller bunches (about 8 ounces)
  • 3 sprigs oregano
  • 1/3 cup extra virgin olive oil 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon fennel seed (optional)

Directions: 

  1. Heat oven to 350 degrees and line a sheet pan with foil. Steam or microwave the potatoes until parcooked and almost tender (about 3 to 5 minutes).
  2. Arrange the potatoes, mushrooms, shallots, grapes, and oregano on the pan. Sprinkle everything with salt, pepper, and fennel seed. Drizzle liberally with oil. Push the vegetables and grapes around on the tray to coat with oil. Roast for 15 minutes.
  3. Add the halibut to the pan and roast until the fish is just cooked through and opaque throughout, the potatoes are cooked through, and the grapes have burst and released some of their juices—about another 15 minutes.
  4. Cut the fish in half and remove it to two plates. Divide the grapes between the two plates. Use a spatula to toss the potatoes, mushrooms, shallots, and remaining cooking juices together. Serve alongside the fish and grapes.

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This article was originally published in the fall 2021 issue of Clover Living magazine.

Photographer: Ryan Liebe; Prop Styling: Susie Meyers; Food Styling: Rebecca Jurkevich; Photo Editor: Sarah Rozen; Creative Direction: Peter Yates