At this frosty time of year, you might be on a repeat loop of hearty stews and braises—but with all the holiday indulgence going on, yet another heavy meal can feel like a drag. Need a break? We love this recipe from Chefs Boot Camp alum Matthew Dolan, where simply seared halibut filets (sustainable if sourced from the Pacific northwest) are paired with fingerling potatoes, apples, and a flavorful sauce featuring charred lemons, mustard, and thyme.
Dolan served the dish at his sustainable seafood–focused Beard House dinner earlier this year, but this restaurant-quality entrée is straightforward enough to come together in a home kitchen. Packed to the brim with bright fruit- and herb-forward notes, this weeknight winner will leave you feeling filled up without being weighed down. And that, of course, means more room for dessert. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
