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The Art of Supper in One Sheet Pan
Recipe
1 hr 45 min

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

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One-Pan Halibut with Red Potatoes, Corn, and Andouille
Author: Cecelia Jenkins

Recipe By Cecelia Jenkins

Published on August 27, 2026

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

Time

1 hr 45 min

Yield

Serves 4

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.

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
¼ cup vegetable oil
1 ½ 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

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Adjust oven rack to lowest position and heat oven to 500 degrees. Combine butter, Old Bay, and lemon juice in bowl; set aside. Pat halibut dry with paper towels and season with salt and pepper; refrigerate until needed.
  2. Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl. Arrange potatoes cut side down on half of sheet. Toss corn, remaining 1 tablespoon oil, ¼ teaspoon salt, and teaspoon pepper together in now-empty bowl. Arrange corn on empty side of sheet. Nestle andouille pieces around corn.
    Recipe Tip
    Use small red potatoes measuring 1 to 2 inches in diameter.
  3. Roast until potatoes and andouille are lightly browned and corn kernels are plump, 20 to 22 minutes, rotating sheet halfway through roasting.
  4. Remove sheet from oven, transfer corn and 2 tablespoons Old Bay butter to medium bowl, and toss to combine. Cover bowl tightly with aluminum foil and set aside. Move andouille pieces to side of sheet with potatoes. Arrange halibut fillets evenly on now-empty side of sheet.
  5. Return sheet to oven and reduce oven temperature to 425 degrees. Roast until centers of fillets register 130 degrees and flesh is just opaque when checked with tip of paring knife, 8 to 10 minutes, rotating sheet halfway through roasting.
    Recipe Tip
    Note that you need to immediately reduce the oven temperature from 500 to 425 degrees after placing the fish in the oven.
  6. Transfer halibut browned side up to serving platter. Portion remaining 2 tablespoons Old Bay butter evenly over halibut. Transfer potatoes, corn, and andouille pieces to platter with halibut and sprinkle with parsley. Serve.

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

Recipe By Cecelia Jenkins

Published on August 27, 2026

Time

1 hr 45 min

Yield

Serves 4

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

Ingredients

4 tablespoons unsalted butter, softened2 teaspoons Old Bay seasoning1 teaspoon lemon juice4 (6- to 8-ounce) center-cut skinless halibut fillets, 1 inch thickSalt and pepper¼ cup vegetable oil1 ½ pounds small red potatoes, unpeeled, halved lengthwise4 ears corn, husks and silk removed, cut into thirds12 ounces andouille sausage, sliced 1 inch thick1 tablespoon minced fresh parsley

Instructions

  1. Adjust oven rack to lowest position and heat oven to 500 degrees. Combine butter, Old Bay, and lemon juice in bowl; set aside. Pat halibut dry with paper towels and season with salt and pepper; refrigerate until needed.
  2. Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl. Arrange potatoes cut side down on half of sheet. Toss corn, remaining 1 tablespoon oil, ¼ teaspoon salt, and teaspoon pepper together in now-empty bowl. Arrange corn on empty side of sheet. Nestle andouille pieces around corn.
    Recipe Tip
    Use small red potatoes measuring 1 to 2 inches in diameter.
  3. Roast until potatoes and andouille are lightly browned and corn kernels are plump, 20 to 22 minutes, rotating sheet halfway through roasting.
  4. Remove sheet from oven, transfer corn and 2 tablespoons Old Bay butter to medium bowl, and toss to combine. Cover bowl tightly with aluminum foil and set aside. Move andouille pieces to side of sheet with potatoes. Arrange halibut fillets evenly on now-empty side of sheet.
  5. Return sheet to oven and reduce oven temperature to 425 degrees. Roast until centers of fillets register 130 degrees and flesh is just opaque when checked with tip of paring knife, 8 to 10 minutes, rotating sheet halfway through roasting.
    Recipe Tip
    Note that you need to immediately reduce the oven temperature from 500 to 425 degrees after placing the fish in the oven.
  6. Transfer halibut browned side up to serving platter. Portion remaining 2 tablespoons Old Bay butter evenly over halibut. Transfer potatoes, corn, and andouille pieces to platter with halibut and sprinkle with parsley. Serve.
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