Lemon-poached halibut packets with roasted fingerling potatoes

Serve with crispy bread or a salad

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Step 1

Preheat oven to 450 degrees. Halve potatoes and tomatoes; slice lemon into eight thin rounds. Mince herbs.

Step 2

Toss potatoes with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, then arrange cut-side down in a single layer on a rimmed baking sheet. Roast until sides begin to brown, about 10 minutes.

Step 3

Meanwhile, lay four 12-inch-long pieces of aluminum foil on counter. Layer ingredients in the center of each piece of foil, as follows: one-quarter of the tomatoes, then one fillet, then a pinch of salt and pepper, then two lemon slices, then a drizzle of olive oil. Pull edges of foil up around fish and crimp to form a packet.

Step 4

Place packets on top of potatoes on sheet pan and bake until fish reaches 130 degrees, about 15 to 18 minutes. Carefully open packets, allowing steam to escape, then let halibut rest for 10 minutes.

Step 5

Divide potatoes among 4 bowls. Gently slide fish, tomatoes and accumulated juices on top. Garnish with herbs and serve.