Halibut And Roasted Potatoes, Orange And Rosemary

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, and cut into 1/2" pieces
1 1/2 tablespoons olive oil
4 6 oz. halibut fillets, 1 1/4" thick
salt
ground black pepper
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 13- by 9- by 2-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.
Makes 4 servings.

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