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Roasted Halibut With Meyer Lemon Potatoes & Beurre Blanc

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Ingredients

Tapenade:

1/2 cup pitted Nicoise olives

1/2 to 1 teaspoon Meyer lemon juice, to taste

1/4 bunch chives, finely chopped

1/4 bunch parsley, finely chopped

Potatoes:

3 Large Yukon potatoes (about 2 pounds), peeled

Olive oil for coating pan

Juice of 1 Meyer lemon

3 tablespoons extra virgin olive oil

Leaves from about 6 sprigs marjoram

Kosher salt and pepper, to taste

Beurre Blanc:

1 to 2 teaspoons olive oil

3 large shallots, peeled and thinly sliced

1 bay leaf

3 sprigs thyme

1/2 cup dry white wine

1/2 pound cold unsalted butter, cut into small cubes

Halibut:

1/2 cup all-purpose flour

Kosher salt and black pepper, to taste

6 skinless halibut filets, about 6 ounces each

1 to 2 tablespoons vegetable oil, or more as needed

2 tablespoons unsalted butter

1 clove garlic, hand crushed with skin still on

Minced parsley and snipped chives, to garnish

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