1 small russet potato, sliced into 1/6 inch disks 1/8 tsp kosher salt 1/2 cup sliced leek 2 tbsp water 2 tsp extra-virgin olive oil 1 tsp capers, chopped 1 tsp minced parsely 1 tsp lemon juice 1/2 tsp lemon zest 1 (4-6 oz) halibut filet 2 tbsp dry white wine
Thread the potatoes through the center on a wooden skewer. Make sure to leave a small space between each one. Season lightly with 1/8 teaspoon kosher salt.
Place over a large bowl so the potato slices are suspended in air. Microwave on high for 3-5 minutes or until they start to brown. Remove from microwave and set aside.
For the tartar sauce, place leeks along with water on a microwave safe plate and cover tightly with plastic wrap. Microwave on high for 3-3 1/2 minutes or until leeks are soft. Remove from microwave and set aside. Take caution as plate will be hot!
Place halibut filet on a microwave safe plate, season with a pinch of salt and pour white wine around. Cover tightly with plastic wrap and microwave on high for 3-4 minutes. Fish will steam and be fully cooked.
Meanwhile, combine the cooked leeks, extra-virgin olive oil, capers, parsley, lemon juice, lemon zest and a pinch of salt.
Once halibut has finished cooking, remove with caution from the microwave. Remove plastic wrap, garnish with leek mixture and serve with chips on the side. Enjoy immediately.
Become an insider
Subscribe to Dr. Oz’s free, daily newsletter and get his exclusive, personal tips for living your best life.