One-Pan Halibut with Red Potatoes, Corn, and Andouille
The more components, the steeper the challenge. Could we conquer this four-part one-pan supper?
Why This Recipe Works
To coordinate the different components in this one-pan supper so they all hit the table hot, we first identified the cooking time and temperature for each. We started by cooking the potatoes, andouille, and corn in a 500-degree oven until the spuds were crispy yet creamy and the sausages rendered yet juicy. We then reduced the oven temperature to 425 degrees, transferred the corn to a covered bowl with our Old Bay butter to stay warm, moved the sausage atop the potatoes, and added the fish to the pan. About 10 minutes later, dinner was ready to go.
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