This winter-ready dish lets high-quality Pacific Halibut from Wild Alaskan Company take center stage, pairing gently baked fillets with a warm potato and rainbow chard salad dressed in lemon, garlic, and olive oil. Finished with torn fresh dill and grated parmesan for extra savoriness, it’s a simple, thoughtful meal that feels both comforting and quietly elegant.
Ingredients
- 1 lb small yellow potatoes, quartered
- Salt (for boiling water + seasoning)
- 2 cloves garlic, finely grated
- 1 meyer lemon
- 3 tablespoons extra virgin olive oil
- Freshly cracked black pepper, to taste
- ½ bunch Rainbow Swiss Chard, stems removed, roughly chopped
- ⅓ cup fresh Dill, roughly torn (no chopping)
- 2 (6 oz.) portions Pacific Halibut from Wild Alaskan Company, defrosted
- Edible flowers from your garden
- Grated parmesan to taste
Instructions
Before you start: Move halibut from the freezer to the fridge the night before or morning of cooking.
- Heat oven to 400°F. Pat the defrosted halibut dry, season lightly with salt, and let it sit at room temperature while you prep the rest of the meal.
- Meanwhile, cook the potatoes. Place quartered potatoes in a large pot of well-salted water and bring to a boil. Cook for 10 minutes, until just starting to turn tender. Add the chopped Swiss chard and cook 5 minutes more, until the potatoes are fully tender and the greens are wilted.
- Make the dressing. In a large heatproof bowl, combine the grated garlic, zest of 1 lemon, olive oil, black pepper and flaky salt; optional: add grated parmesan and fried shallots.
- Bake the halibut. Place the seasoned fillets on a parchment-lined baking sheet and bake for 10-12 minutes, until opaque and gently flaky. Once cooked, remove from the oven, add a squeeze of lemon to taste and let rest.
- Toss the potatoes. Drain the potatoes and chard well, then immediately add them to the bowl with the dressing. Toss thoroughly and gently fold in the torn dill.
- Plate and serve. Divide the potato mixture between two plates, add the halibut, and garnish with additional herbs and flowers from your garden.
