Halibut with scallion-mashed potatoes

Total Time
48 min
15 min
33 min
You’ll want to add this comforting dish to your dinner rotation. Since halibut tends to dry out easily, cooking it at a lower-than-usual temperature results in a more evenly cooked, moist fillet that is hard to accidentally overcook. Yukon Gold potatoes are ideal for mashing. This all-purpose potato has a medium amount of starch and makes delectably creamy mashed potatoes. Its flesh can range in color from an appetizing butter-yellow to golden, and its taste is superior to that of other mashing potatoes. Be sure to buy authentic Yukon Gold potatoes—look for them by name. Pair this with steamed whole carrots for a pretty and tasty side.


Uncooked Yukon gold potato

10 oz, peeled and cut into 11/2-inch chunks

Fat free skim milk



cup(s), chopped, sliced

Olive oil

1 tsp, extra-virgin

Table salt

½ tsp

Black pepper

tsp, coarsely ground, or to taste

Uncooked halibut fillet

10 oz, center-cut halibut fillets, about 3/4-inch thick, skin removed

Fresh parsley

2 tsp, fresh, finely chopped


  1. Bring the potatoes with enough water to cover to a boil in a medium saucepan. Cook until tender, about 15 minutes; drain. Combine the milk, scallions, oil, and 1/4 teaspoon of the salt in the same pot (no need to clean it) and cook until the milk is hot. Add the potatoes to the milk mixture and mash until fluffy. Season to taste with the pepper.
  2. Meanwhile, preheat the oven to 300°F. Line a baking sheet with heavy-duty foil; spray with nonstick spray. Place the fish on the baking sheet. With your fingertips, spread the parsley on top of the fillets; sprinkle with the remaining 1/4 teaspoon salt and season with pepper.
  3. Bake the fish until just opaque in the center, about 18 minutes. Serve with the mashed potatoes. Yields 1 fish fillet and scant 2/3 cup potatoes per serving.