Ina Garten’s Halibut and Potatoes – Easy One-Pan Dinner

Ina Garten's halibut and potatoes earns a permanent spot in my weekly rotation because it looks like a dinner-party showstopper but comes together on one sheet pan with almost no fuss. The fish stays tender and buttery while the potatoes turn golden and crisp underneath, so you get two textures from one oven.

I keep the seasoning simple on purpose: good olive oil, lemon, garlic, and fresh rosemary do all the heavy lifting. If you can find halibut at the counter, grab it; if not, thick cod or sea bass fillets work beautifully in the same time.

This is the kind of meal I make on a Tuesday and serve to guests on a Saturday without changing a thing. Everything roasts at one temperature, and the fish goes in only for the last stretch so it never dries out.

About the Ingredients

2 pounds (900g) Yukon Gold potatoes, cut into 1-inch wedges

Yukon Golds turn creamy inside and crisp at the edges; baby red potatoes or fingerlings are an easy swap, no peeling needed either way.

1/4 cup (60ml) good olive oil, divided

Use an oil you actually like the taste of, since it carries the whole dish; avocado oil works if you prefer a neutral flavor.

4 garlic cloves, minced

Fresh garlic gives the best bite; jarred minced garlic (1 teaspoon per clove) is a fine shortcut on a busy night.

2 teaspoons fresh rosemary, finely chopped

If rosemary isn't on hand, use 1 teaspoon dried or swap in fresh thyme for a softer, lemony note.

1 1/2 teaspoons kosher salt, plus more for the fish

Kosher salt seasons evenly and is forgiving; if using fine table salt, cut the amount by about a third.

1/2 teaspoon freshly ground black pepper

Grind it fresh for the best aroma; white pepper is a milder substitute if you dislike the flecks.

6 halibut fillets (about 6 ounces / 170g each), 1 to 1 1/2 inches thick

Ask the fish counter for center-cut fillets of even thickness; thick cod, sea bass, or mahi-mahi are excellent stand-ins.

1 lemon, half sliced into thin rounds and half juiced

Pick a lemon that feels heavy for its size; a lime works in a pinch but tastes sharper, so use half.

2 tablespoons unsalted butter, cut into small pieces

Butter bastes the fish as it roasts; olive oil can replace it for a dairy-free version, though you lose a little richness.

2 tablespoons fresh parsley, chopped, for serving

Flat-leaf parsley adds a fresh finish; chopped dill or chives are lovely alternatives.

Tips & Tricks

• Dry the potatoes well before they hit the oil. Any water on the surface steams them instead of roasting them crisp, so pat them thoroughly with a clean towel.
• Give the potatoes a head start. They need about 15 minutes alone in the oven before the fish goes in, or you'll end up with raw potatoes and overcooked halibut.
• Pull the fish at 130F (54C). Carryover heat brings it to a perfect flake, and an instant-read thermometer is the only way to be sure.
• Don't crowd the pan. If your fillets are large, use two sheet pans so the potatoes roast rather than steam.

Step-by-Step Instructions

1. Heat the oven

Set a rack in the upper third of the oven and preheat to 425F (220C). A hot oven is what gives the potatoes their crisp edges.

2. Toss the potatoes

On a large sheet pan, toss the potato wedges with 3 tablespoons of the olive oil, the garlic, rosemary, 1 teaspoon of the salt, and the pepper until every piece is coated.

3. Roast the potatoes

Spread the potatoes in a single layer and roast for 20 minutes at 425F (220C), until the edges are golden brown and a knife slides in with no resistance. Toss once halfway through.

4. Season the halibut

While the potatoes roast, pat the halibut dry and season both sides with the remaining 1/2 teaspoon salt and a little pepper. Drizzle with the remaining 1 tablespoon olive oil.

5. Nestle the fish

Push the potatoes to the edges of the pan to make room, then lay the fillets in the center. Top each with a piece of butter and a lemon slice.

6. Bake until flaky

Return the pan to the oven and bake for 12 to 15 minutes at 425F (220C), until the fish is opaque and flakes easily, registering 130F (54C) at the thickest point.

7. Finish with lemon

Squeeze the lemon juice over the pan, scatter the parsley on top, and serve right away with the pan juices spooned over each fillet.

Delicious Variations

Mediterranean Style

Scatter a handful of pitted Kalamata olives and cherry tomatoes over the potatoes before the second roast for a briny, juicy twist.

Herb Butter Finish

Mash the butter with a little grated lemon zest and dill, then dot it over the fish for a richer, restaurant-style sauce.

Crispy Smashed Potatoes

Boil baby potatoes first, smash them flat, and roast them for extra-crispy edges that hold up beautifully under the fish.

How to Store Ina Garten's Halibut and Potatoes Recipe

Frequently Asked Questions

Give this one-pan halibut and potatoes a try this week and let the oven do the work while you set the table. Cook it your way, and tell me how it went.

Ina Garten's Halibut and Potatoes Recipe

Ina Garten's halibut and potatoes bakes flaky white fish over crispy rosemary potatoes for an elegant one-pan dinner ready in under an hour.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 2 pounds (900g) Yukon Gold potatoes, cut into 1-inch wedges
• 1/4 cup (60ml) good olive oil, divided
• 4 garlic cloves, minced
• 2 teaspoons fresh rosemary, finely chopped
• 1 1/2 teaspoons kosher salt, plus more for the fish
• 1/2 teaspoon freshly ground black pepper
• 6 halibut fillets (about 6 ounces / 170g each), 1 to 1 1/2 inches thick
• 1 lemon, half sliced into thin rounds and half juiced
• 2 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons fresh parsley, chopped, for serving

📋 Instructions

1. 1Heat the oven — Set a rack in the upper third of the oven and preheat to 425F (220C). A hot oven is what gives the potatoes their crisp edges.
2. 2Toss the potatoes — On a large sheet pan, toss the potato wedges with 3 tablespoons of the olive oil, the garlic, rosemary, 1 teaspoon of the salt, and the pepper until every piece is coated.
3. 3Roast the potatoes — Spread the potatoes in a single layer and roast for 20 minutes at 425F (220C), until the edges are golden brown and a knife slides in with no resistance. Toss once halfway through.
4. 4Season the halibut — While the potatoes roast, pat the halibut dry and season both sides with the remaining 1/2 teaspoon salt and a little pepper. Drizzle with the remaining 1 tablespoon olive oil.
5. 5Nestle the fish — Push the potatoes to the edges of the pan to make room, then lay the fillets in the center. Top each with a piece of butter and a lemon slice.
6. 6Bake until flaky — Return the pan to the oven and bake for 12 to 15 minutes at 425F (220C), until the fish is opaque and flakes easily, registering 130F (54C) at the thickest point.
7. 7Finish with lemon — Squeeze the lemon juice over the pan, scatter the parsley on top, and serve right away with the pan juices spooned over each fillet.

👨‍🍳 Chef's Note: If the fish is browning too fast while the potatoes still need time, tent the fillets loosely with foil and let the potatoes finish underneath.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 34g protein · 26g carbs · 19g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.