Easy Peasy Halibut

Yesterday, I saw this recipe on Ann Arbor.com from one of my favorite local blogger/cooks, Peggy Lampman. She mentioned that this was so easy because you make one vinaigrette and then use it for the potatoes, the fish and then the salad and I like easy! I'm here to tell you that this recipe is GOOD! I made a few tiny tweaks to her recipe but it's pretty much just as she said how to do it. If you've been wanting to try halibut give this a go--it is quite yummy!

Halibut with Sherry Vinegar Vinaigrette

Ingredients:
1/3 cup extra virgin olive oil
1 t smoked paprika
1 T sherry vinegar (found some at Whole Foods)
1 t minced garlic
1 t agave nectar
2 halibut fillets 6 oz each
1 orange, sectioned
12 oz baby fingerling potatoes, sliced in half
4 cups lettuce

Preheat oven to 400
Zest the orange to get one full t of zest. Peel orange, section and reserve
Combine olive oil, paprika, garlic, zest, vinegar, and agave-add salt and pepper. Reserve.
Toss potatoes with 1 T of vinaigrette plus some more S and P and place cut side down on foil-lined baking sheet.
Roast for 10 minutes.
Put a t of vinaigrette on halibut as well as S and P and add it to baking sheet and put back in the oven for another 10-15 minutes or until the fish is cooked through.
Toss the rest of the vinaigrette with the lettuce and reserved orange sections. I reserved a bit of the vinaigrette and drizzled it over the potatoes and the fish right before serving.

Easy clean up too :-)