One-Pan Halibut with Red Potatoes, Corn, and Andouille

Name: One-Pan Halibut with Red Potatoes, Corn, and Andouille
Ingredients: 4 tablespoons, unsalted butter, softened; 2 teaspoons, Old Bay seasoning; 1 teaspoon, lemon juice; 4 (6- to 8-ounce) center-cut skinless, halibut fillets, 1 inch thick; , Salt and pepper; 1/4 cup, vegetable oil; 1 1/2 pounds, small red potatoes, unpeeled, halved lengthwise; 4 ears, corn, husks and silk removed, cut into thirds; 12 ounces, andouille sausage, sliced 1 inch thick; 1 tablespoon, minced fresh parsley

Main Courses
Vegetables
Fish & Seafood
Pork

By Cecelia Jenkins ･ Appears in Cook's Country June/July 2016

The more components, the steeper the challenge. Could we conquer this four-part one-pan supper?

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES 4

TIME 1¼ hours

One-Pan Halibut with Red Potatoes, Corn, and Andouille

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

Why This Recipe Works

This is a members' feature.