Pan-Seared Halibut with Lemon-Basil Oil and Smashed Potatoes

This Mediterranean-inspired dinner proves that low-FODMAP eating can be vibrant and restaurant-worthy. Thick halibut fillets are seared in a hot pan until they develop a golden crust and flake tender inside, then drizzled with a fragrant lemon-basil oil that brings brightness without any onion or garlic cloves — instead, garlic-infused olive oil delivers that classic flavor safely within low-FODMAP guidelines. Crispy-edged smashed potatoes and sweet roasted bell peppers round out the plate with color and texture. Designed for anyone following the elimination phase of the Low-FODMAP Diet, this recipe skips common IBS triggers like garlic cloves, onion, and high-FODMAP sauces while still delivering big, satisfying flavor. It comes together in under 45 minutes, making it approachable for a weeknight yet elegant enough for guests. Serve with a simple side of steamed rice or extra greens if you'd like to round out the meal.

Ingredients

• 4 6-oz filletsHalibut fillets, skin removed
• 1.5 lbbaby potatoes, small, low-FODMAP portion size
• 2 wholebell peppers, red and yellow, sliced
• 6 tbspGarlic-infused olive oil, divided
• 1 cupfresh basil leaves, packed
• 1 wholelemon, zested and juiced
• 1.5 tspsalt, divided
• 0.75 tspblack pepper, divided
• 2 tbspbutter, lactose-free or use extra oil
• 2 tbspfresh chives, chopped, optional garnish

Method

1. Preheat the oven to 425°F (220°C). Toss the sliced bell peppers with 1 tablespoon of garlic-infused olive oil, 1/4 teaspoon salt, and a pinch of black pepper on the baking sheet.
2. Roast the peppers in the oven until softened and lightly charred at the edges. 20:00
3. Meanwhile, place the baby potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat.
4. Boil the potatoes until fork-tender. 15:00
5. Drain the potatoes well and return them to the pot or a baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato until slightly flattened.
6. Drizzle the smashed potatoes with 2 tablespoons garlic-infused olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then roast alongside or after the peppers until crispy and golden at the edges. 15:00
7. While everything roasts, make the lemon-basil oil: combine the basil leaves, lemon zest, lemon juice, and remaining 3 tablespoons garlic-infused olive oil in a small food processor or blender. Blend until smooth, then season with a pinch of salt.
8. Pat the halibut fillets dry with paper towels and season both sides with remaining salt and pepper.
9. Heat the butter in a large skillet over medium-high heat until foaming. Add the halibut fillets and sear without moving them. 4:00
10. Flip the fillets carefully and sear the other side until the fish is golden and flakes easily with a fork. 3:00
11. Plate the smashed potatoes and roasted bell peppers alongside the seared halibut. Spoon the lemon-basil oil generously over the fish and garnish with chopped chives.