L ifestyle /C ulture
Halibut Dinner Ideal for Summer Nights
F OO D
KERI WHITE | JE FOOD COLUMNIST
As far as dessert, we brought
some homemade chocolate
chip cookies, and Esther had
picked up some chocolates
from a sweet shop nearby. This
made for a relaxed end of the
meal, but it could easily have
been followed by something
more elaborate — a seasonal
fruit pie or tart would be
particularly nice, as this dish
highlights seasonal ingredients
with the asparagus and parsley.

I HAD THE GOOD FORTUNE
of visiting my sister-in-law
at her coastal Massachusetts
home recently. Living where
she does affords her the benefit
of high-quality, uber-fresh fish,
and we enjoyed a delicious
halibut dinner courtesy of her
local suppliers.

The fishermen in the area
previously catered primarily to
restaurants and markets in the
wholesale realm, but when the ESTHER’S HALIBUT
pandemic closed most of those Serves 4
establishments or severely
limited the amounts they were
1 large bunch thin-stalked
ordering, these innovative
asparagus, tough ends
chaps converted their business
removed model to retail, selling out of a
8 tablespoons olive oil,
truck directly to the customers.

divided Esther drives to the wharf
1 teaspoon paprika
when she has a hankering for
¼ teaspoon cayenne pepper
fresh fish and procures the
1 bunch scallions, sliced
best the North Atlantic can
¾ cup pitted green olives,
offer. The dinner here is a pretty
classic sheet pan recipe with a
fabulous green olive and herb
topping. Esther served it with
roasted baby new potatoes and
a bottle of rosé. Lucky us!
A note on the timing: To
ensure that the new potatoes
roast thoroughly, start them
cooking at 400 degrees F about
an hour before you plan to
serve the meal. Then, about 30
minutes into roasting, reduce
the heat as directed to cook the
halibut but leave the potatoes
in the oven. They will finish
cooking in synchronicity with
the fish, and dinner will be
spectacular. the remaining olive oil, chives,
olives, juice of the remaining
lemon, chopped parsley and a
sprinkle of salt and pepper in
a small bowl. When the fish
and vegetables are done, plate
them, and top them with olive
Heat your oven to 325 mixture.

degrees F.

Line a rimmed baking sheet ROASTED BABY NEW
with parchment. Place the fish POTATOES
on the parchment, spritz it Serves 4
with the juice of ½ lemon, and
sprinkle it generously with salt This simple and classic prepa-
and pepper. Strew the aspar- ration is a crowd pleaser and
agus and scallions around a breeze for the cook. Buying
the fish in a single layer. In a baby new potatoes means
small measuring cup, mix the minimal effort — not even
paprika, cayenne and 4 table- cutting them!
spoons of olive oil. Drizzle this
These are about the size of
oil evenly over the fish and the a walnut or a strawberry and
vegetables on the sheet pan, require no work beyond a rinse
and toss the vegetables to coat. and a quick toss in olive oil, salt
Roast the fish in the oven for and pepper. If you can’t find
about 20 minutes, depending these little beauties, fingerlings
on thickness, until it is opaque are a good substitute.

throughout. And if you can’t get your
While the fish roasts, mix hands on these little ones,
coarsely chopped
¼ cup chopped chives
Juice of 1½ lemons, divided
1 small handful parsley,
chopped Salt and pepper
simply use your favorite
varietal. Just cut them into
bite-sized pieces and follow the
recipe below.

You can’t really overcook
these — they will crisp up
beautifully if left in the oven.

And they are dreamy leftover
— either heated and served just
like this, or tossed in a salad.

1½ pounds baby new
potatoes, rinsed well
2 tablespoons olive oil
1 scant teaspoon kosher
salt Generous grinding of fresh
cracked pepper
Heat your oven to 400
degrees F.

Line a rimmed baking sheet
with parchment. Spread the
potatoes onto the baking sheet,
and toss them with the olive
oil, salt and pepper to coat.

Roast the potatoes in the oven
for 45-60 minutes. l
Chai. Photos by Keri White
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JUNE 24, 2021
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