This is a dish you'll be proud to serve. Chef Alex Bautista of Pacific Bay Eats shares this Spanish-inspired method to prepare our Whole Greenland Halibut, ensuring it's packed with incredible flavor.

Cooking a whole fish can seem intimidating, but this recipe makes it easy. It's a fantastic way to enjoy a premium fish with bold flavors from confit garlic and savory potatoes. 

Whole Roasted Halibut with Spanish Panadera Potatoes

Yield: 4-5 servings
Prep Time: 20 minutes
Cook Time: 40-50 minutes
Difficulty Level: Intermediate

INGREDIENTS

For the Halibut

1 Whole Greenland Halibut, about 1.2 kg, cleaned and scaled (head and tail optional) 
1 whole head of garlic, sliced into thin slivers 
2 tbsp fresh parsley, chopped 
7 tbsp olive oil  (plus more for drizzling) 
Salt and black pepper, to taste 

For the Panadera Spanish-Style Potatoes

1 kg large potatoes, peeled and thinly sliced 
1 cup olive oil 
100 ml chicken stock or fish stock or water 
Salt and black pepper, to taste 

PROCEDURE

Prepare the halibut by seasoning and flavoring it with garlic. Rinse and pat the whole halibut dry, then make 3 to 4 diagonal slashes on each side of the fish. Carefully insert garlic slivers into the cuts and inside the fish's cavity, then season the fish generously with salt and pepper, and a drizzle of olive oil before sprinkling fresh parsley over the top.

Cook the panadera potatoes until they are tender in the oven. Preheat your oven to 180°C (350°F). In a wide ovenproof dish, layer the thinly sliced potatoes, seasoning each layer with salt and pepper. Pour over 1 cup of olive oil, toss to coat evenly, add a little bit of water and more olive oil, then cover the dish and bake for 15 to 30 minutes until the potatoes are tender.

Roast the seasoned halibut on top of the tender panadera potatoes. Increase the oven temperature to 200°C (390°F). Place the seasoned halibut directly on top of the tender panadera potatoes, drizzle it lightly with olive oil, and roast for 20 to 25 minutes, or until the fish reaches an internal temperature of 50 to 52°C for perfectly moist flesh. Remove the dish from the oven and let it rest for 5 minutes.

Present the whole roasted halibut and panadera potatoes on a platter to serve. Place the halibut whole on the bed of panadera potatoes, spooning the garlicky juices from the pan over the fish to finish the dish. Garnish with extra parsley and lemon wedges before serving.

NOTES

Chef's Tips: If you prefer a stronger garlic flavor, you can mash a few extra cloves of garlic confit into the roasting juices before serving. The panadera potatoes should be moist but not soupy, so be sure to adjust the amount of stock if the potatoes release a lot of liquid. This dish pairs beautifully with a simple side salad or sautéed greens.

Storage and Reheating: This dish is best enjoyed fresh. Storing the prepared dish may cause the potatoes to become soft and the fish to dry out upon reheating.

Serving Suggestions: This dish is a beautiful centerpiece for a special meal and is a complete dish on its own, but it can be served with crusty bread to soak up the juices.