- 1/2 cup chopped fresh Italian parsley
- 1 tablespoon minced orange peel
- 2 teaspoons chopped fresh rosemary
- 3 garlic cloves, minced
- 1 1/2 pounds white potatoes, peeled, cut into 1/2-inch pieces
- 1 1/2 tablespoons olive oil
- 4 6-ounce halibut fillets (each about 1 1/4 inches thick)
- 1/2 cup fresh orange juice
- 1 tablespoon balsamic vinegar
- Mix parsley, orange peel, rosemary, and 2 minced garlic cloves in small bowl. Preheat oven to 450°F. Spread potatoes in 13x9x2-inch metal baking pan. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast potatoes until almost tender and golden brown, stirring occasionally, about 25 minutes.
- Place halibut fillets atop potatoes. Sprinkle fish with salt and pepper. Roast until fish are opaque in center and potatoes are tender, about 15 minutes. Divide potatoes and fish among 4 plates.
- Combine orange juice, vinegar, 2 tablespoons parsley mixture and remaining minced garlic clove in same baking pan. Set pan over 2 burners and boil until liquid is reduced to 1/3 cup, scraping up any browned bits, about 2 minutes. Season sauce with salt and pepper. Pour sauce over fish on each plate; sprinkle with remaining parsley mixture.