Recipe Categories
Seafood
Wine Fish

Lynn's Halibut Potato Onion Wine Sauce

1 lb Potatoes cut into 1/8" slices
1 x mediun Onion slivered
1/4 cup Olive oil
    Kosher or sea salt as needed
    Freshly-ground black pepper as needed
1/4 lb Tomato in very thin wedges
2 lb Turbot steaks, 1 inch thick
    (or other firm-flesh fish like halibut)
1 1/2 tsp Fresh thyme leaves
    (or 1/4 teaspoon dried thyme)
1 1/2 tsp Minced fresh rosemary
    (or 1/4 teaspoon dried rosemary)
1 1/2 tsp Minced fresh marjoram
    (or 1/4 teaspoon dried marjoram)
2 tbl Minced fresh parsley
    Freshly-squeezed lemon juice
1/2 cup Dry white wine
1 tbl Dried bread crumbs

 Method :
Arrange the potatoes and onion in layers in a greased baking pan, sprinkling each layer with oil (a total of 3 tablespoons), salt, and pepper (choose a pan in which you will have about 3 layers). Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake in a 350 degree oven about 45 minutes, or until the potatoes are almost tender. Meanwhile, sprinkle the fish steaks on both sides with salt and let sit.
Place the fish over the potatoes, brush the fish with about 1 tablespoon oil, then sprinkle the fish and potatoes with thyme, rosemary, marjoram, parsley, and lemon juice. Pour on the wine. Dust the fish with bread crumbs and cook until the fish is just done, about 15 minutes, basting several times.