Thursday Night Halibut

Time for another installment of Thursday night fish pictures by Lindsay!

Today's dinner was Alaskan halibut roasted atop potatoes sliced so thin that some of them became chips. The baked potato chips that you buy in a store don't taste as good, though, since they usually aren't drenched in olive oil.

For two people:

• 2/3 pound fillet of halibut
• 1 pound potatoes, sliced as thinly as possible (something like 1/8 inch or smaller)
• 3 heads green garlic, or a few scallions, chopped
• lots of olive oil
• salt, pepper

Pat the halibut dry and sprinkle both sides with salt and pepper. Put the potatoes in one layer (or as close as possible) in a roasting pan with some salt and a lot of oil. Roast at 450 degrees for 10-15 minutes, keeping a close eye on the potatoes. Flip them and cook for about another 10-15 minutes, getting them good and browned, and adding more oil if you want. You'll turn the heat down when you start cooking the fish, so don't worry too much about burning them. When they look basically ready to eat, plop the halibut down in the middle of the pan, toss the green garlic on top, and sprinkle some more olive oil over the fish. Turn the heat down to 400 and put the pan back in the oven until the halibut is just cooked through, which took me a bit over 10 minutes. I'm not sure whether fish needs to rest like meat does, but I suspect a few minutes patience will only improve things.