Mediterranean Halibut with Baby Potatoes

Makes 4 servings

       nonstick cooking spray
12  ounces baby potatoes
1     tablespoon plus 1 teaspoon olive oil
1     teaspoon kosher salt plus extra for light seasoning, divided
2     garlic cloves, crushed and divided
1½  pounds halibut, cut into 4 individual portions
1     jar (9 to 10 ounces) artichoke hearts, cut into quarters
½    cup green olives, pitted and roughly chopped
1     teaspoon lemon zest
¼    cup chopped fresh parsley
       lemon wedges

Nutritional information per serving (based on 4 servings): Calories 295 (25% from fat)carb. 17g • pro. 2g • fat 4g • sat. fat 1g chol. 0mg • sod. 231mg • calc. 32mg • fiber 1g

1. Place the AirFryer Basket onto the Baking Pan and coat with non-stick spray. Reserve.
2. Toss the baby potatoes with 1 tablespoon olive oil, ½ teaspoon salt and 1 crushed garlic clove. Arrange on ½ of the prepared basket and place into the oven in the upper rack position. Set to AirFry at 350°F. Cook for about 15 minutes.
3. While the potatoes are cooking, sprinkle the halibut with a pinch of salt. Reserve. Toss the artichoke hearts, olives, lemon zest, ½ tea-spoon salt, remaining teaspoon of olive oil and garlic clove.
4. After 15 minutes, remove the basket from the oven and add the fish on the opposite side as the potatoes, top with the artichoke mixture and return to the oven. Set to 400°F and continue to cook for an additional 10 minutes until the fish is cooked through.
5. When all is finished cooking, divide the potatoes and fish among 4plates. Top with chopped parsley and serve with lemon wedges.