Sheet Pan Halibut with Potatoes, Corn and Andouille
From the Oceanside kitchen Β· Recipe collection
Roasted halibut joins potatoes, corn and andouille sausage for a seafood dinner on one sheet pan. The vegetables roast first and the fish is added later.
Sheet Pan Halibut with Potatoes, Corn and Andouille
- Yield
- 4 servings
Ingredients
- 4 Tablespoons unsalted butter, softened
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon lemon juice
- 3 Tablespoons vegetable oil, divided
- 1 Β½ pounds small red potatoes, unpeeled, halved (small, about 1 to 2 inches in diameter)
- ΒΎ teaspoon table salt, divided
- Β½ teaspoon pepper, divided
- 4 ears corn, husks and silk removed, cut each into thirds
- 12 ounces Andouille sausage, sliced 1 inch thick
- 4 (6 to 8 oz) skinless halibut fillets, 1 inch thick (Substitutions: Mahi-mahi, Snapper, Swordfish)
- 1 Tablespoon minced fresh parsley
Step-by-step instructions
- Heat the oven to 500Β°F and use a heavy rimmed baking sheet rated for this temperature. Mix softened butter, Old Bay and lemon juice.
- Oil the pan with 1 tablespoon oil. Toss potatoes with 1 tablespoon oil and a little salt and pepper, then arrange cut-side down on half the pan. Toss corn with the remaining oil and a little salt and pepper and place on the other half. Add sliced cooked andouille.
- Roast about 20β25 minutes, rotating the pan halfway, until lightly browned and the potatoes are nearly tender.
- Reduce the oven to 425Β°F. Transfer corn to a bowl, toss with 2 tablespoons seasoned butter, and cover to keep warm. Move potatoes and sausage aside to make room for the fish.
- Pat halibut dry and season with the remaining salt and pepper. Add to the pan and roast about 8β12 minutes, adjusting for thickness, until 145Β°F in the thickest part.
- Serve halibut, potatoes, sausage and corn on a platter. Dot fish with the remaining seasoned butter and sprinkle with parsley.
What to serve alongside
The roasted vegetables from the pan.
Helpful questions
How do I keep the seafood tender?
Leave room for the halibut when the potatoes are browned and use the thermometer to finish each portion as needed.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
