INGREDIENTS
1 lb. fingerling potatoes
3 Tbsp. extra-virgin olive oil, divided
Salt and freshly ground black pepper
2 Tbsp. sliced chives
10 oz. fresh spinach
2 cloves garlic, thinly sliced
1 lemon
2 Tbsp. canola oil
2 6-oz. skinless halibut fillets
1 Tbsp. butter
2 sprigs thyme
PREPARATION
For the potatoes
• Place the potatoes in a pot, cover with cold water, and cook over high heat for 10 minutes, or until tender. Strain and cut each potato into thirds.
• In a saute pan, heat 2 tablespoons of olive oil over high heat until it begins to ripple. Add the potatoes to the pan and roast for 5 minutes, turning occasionally, until browned and crispy.
• Season with salt, pepper and chives. Transfer to a bowl and set aside.
For the spinach
• In the same saute pan, toast the sliced garlic in 1 tablespoon of olive oil over medium-high heat until the garlic is light brown.
• Add the spinach, cover, and decrease the heat to low. Cook for 3 minutes.
• Season with salt, pepper and a squeeze of lemon juice. Save the lemon for garnish. Transfer the spinach to a bowl and set aside.
For the halibut
• In a saute pan, heat the canola oil over high heat until it begins to ripple.
• Season each halibut fillet with salt and pepper on the bone side (the side of the fish that would have been attached to the bone), pat dry and place bone-side down in the pan.
• Decrease the heat to medium and roast for 5 minutes.
• Season the other side with salt and pepper. Carefully flip each fillet. Add the butter and thyme to the pan.
• Baste the fillets for 2 minutes with the butter and thyme.
• To serve: Divide the fillets, spinach and potatoes between two plates and garnish each with half a lemon.
This article appears in December 2013.