This Sheet Pan Halibut with Red Potatoes, Corn, and Linguiça Sausage is flavored with Old Bay seasoning and butter, and then roasted in the oven.
I've been intrigued with the concept of one pan dinners. Even though I don't get to do it as often as I'd like, I love having people over for dinner, but I'm not that comfortable with balancing the timing of several dishes while my guests are here. It's kind of stressful for me. Plus, I enjoy sitting down with my guests to catch up over a cocktail and hors d'oeuvres.
This halibut recipe is not completely hands off, but it comes close. The potatoes, sausage, and corn are cooked together in the sheet pan for the first 20 to 25 minutes, and then the corn and halibut are switched. The potatoes and sausage continue to roast until the halibut is cooked through while the corn rests.
This halibut with red potatoes, corn, and linguiça sheet pan dinner was a huge hit during its test run in our house. I can't wait to serve it to dinner guests!
This halibut was succulent and flavorful, and the portions were generous. With a salad and dessert, it's a perfect "company's coming" dinner for four.
Linguiça is a smoked, cured, spicy sausage enjoyed in Portuguese speaking countries. I love the spicy flavor. Can't find linguiça? You can substitute Spanish (not Mexican) chorizo, kielbasa, or andouille sausage.
I used leftover linguiça on this deep dish pizza, as well as a sourdough crust pizza which will be posted soon! It was the perfect topping.
This month, the Fish Fridays group members are making one pan dinners! You'll find sheet pan, Dutch oven, skillet, or casserole dishes. Everyone's made a meal with fish that can be prepared in just one pan, and is perfect for the busy cook. Be sure to check out the linkup after the recipe. Thanks Wendy of A Day in the Life on the Farm for creating this group.
My three favorite one pan dinner cookbooks are Sheet Pan Suppers by Molly Gilbert, Sheet Pan, by Kate McMillan, and One Pan Wonders, by Cook's Illustrated, which also includes meals cooked in Dutch ovens, skillets, roasting pans, casseroles, and the slow cooker.
Halibut with Red Potatoes, Corn, and Linguiça Sheet Pan Dinner Recipe
- 4 tablespoons unsalted butter, softened
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon lemon juice
- 4 (6 to 8 ounce) halibut fillets, 1 inch thick
- Salt and pepper
- 1/4 cup vegetable oil
- 1 1/2 pounds small (1 to 2 inches in diameter) red potatoes, unpeeled, and cut in half
- 4 ears of corn, husks and silk removed, and cut into thirds
- 12 ounces linguiça sausage, cut into 1 inch slices
- Minced fresh parsley
- Place an oven rack at the lowest position and heat the oven to 500 degrees. Mash the butter, Old Bay, and lemon juice together, and set aside.
- Salt and pepper the halibut and place it on paper towels on a plate in the refrigerator.
- Spread a half sheet pan with one tablespoon of vegetable oil. Toss the cut potatoes with two tablespoons of the oil, 1/4 tsp of salt and 1/4 tsp of pepper. Place the potatoes, cut side down, on one half of the sheet pan.
- In the bowl where you tossed the potatoes in oil, add the corn and the final tablespoon of oil, and toss with 1/4 tsp salt and 1/4 tsp of pepper. Place the corn on the other side of the baking sheet. Add the sausage to the same side as the corn.
- Place the baking sheet in the oven and roast for 20 to 25 minutes, until the corn is plump, rotating the sheet halfway through.
- Remove the sheet pan from the oven. Transfer the corn to a bowl and add two tablespoons of the Old Bay butter and toss to coat. Cover with foil and set aside. Reduce the oven temperature to 425 degrees F.
- With a spatula, slide the sausage to the same side of the sheet pan as the potatoes. Place the halibut on the empty side. Place the pan back in the oven and roast for about 8 to 10 minutes, until the fish reaches an internal temperature of 130 degrees F.
- Take the sheet out of the oven and transfer the potatoes, sausage, and fish, browned side up, to a serving dish. With a spoon, dot the halibut pieces with the remaining Old Bay butter, and cover the serving dish with foil. Let rest for 5 minutes. Add the corn to the serving dish, sprinkle with parsley, and serve.
Recipe adapted from One Pan Wonders.