Harissa and maple may very well be one of my all time favorite combinations. Smokey, spicy, and sweet all come together with earthy sweet potatoes and delicate, flaky halibut. This recipe takes one pan and is perfect for a weeknight meal. You can replace the halibut with your favorite white fish, such as cod or tilapia. Cooking times may vary depending on the fish you use.
Skill Level: Easy
Time to Make: 50 minutes (20 minutes active)
4 4-ounce portions of halibut (or any other white fish)
4 medium sweet potatoes
1 blood orange
1/2 cup unsalted butter, melted
2 tablespoons maple syrup
1 tablespoon harissa paste
Salt and pepper to taste
Arugula, for serving
Prep Ingredients: Preheat oven to 400ºF. Pat the halibut dry and season both sides with salt and pepper. Chill until ready to use. Very thinly slice the sweet potatoes, about 1/8'' thick. You may wish to use a mandolin for consistency. I hand-cut and it was fine, though a little tiring. Zest half the orange and reserve for garnish. Juice the orange and set aside.
In a 9''x13'' baking dish, toss the sliced sweet potato rounds in canola oil and season with salt and pepper. Arrange in even layers. Bake for 30 minutes or until soft.
In a small bowl, combine the melted butter, harissa, maple syrup, orange juice and season lightly with salt and pepper to taste. Set aside as the potatoes cook to allow the butter to thicken as it sets up.
After 30 minutes, drizzle half the butter mixture on the potatoes. Arrange the halibut on top of the potatoes, skin side down. Smear about 1 tablespoon of the butter mixture on top of each filet. Discard any leftover butter. Bake for about 10-12 minutes, or until the halibut is cooked through and opaque.
To serve: Divide the potatoes between plates and top with a halibut filet. Sprinkle with reserved orange zest and serve with fresh arugula. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!