Ingredients
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1 pound Yukon Gold or red potatoes, cubed
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1 pound mushrooms (shiitake, cremini, oyster or other fresh mushrooms), trimmed and sliced
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2 tablespoons extra-virgin olive oil, divided
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¼ teaspoon salt
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¼ teaspoon ground pepper
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2 cloves garlic, peeled and sliced
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14 ounces halibut, grouper or cod fillet, cut into 4 portions
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4 tablespoons lemon juice
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1 teaspoon herbes de Provence
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Fresh thyme for garnish
Directions
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Preheat oven to 425 degrees F.
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Toss potatoes, mushrooms, 1 Tbsp. oil, salt, and pepper in a large bowl. Transfer to a 9x13-inch baking dish. Roast until the vegetables are just tender, 30 to 40 minutes.
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Stir the vegetables, then stir in garlic. Place fish on top. Drizzle with lemon juice and the remaining 1 Tbsp. oil. Sprinkle with herbes de Provence. Bake until the fish is opaque in the center and flakes easily, 10 to 15 minutes. Garnish with thyme, if desired.
