Sheet Pan Halibut Dinner

HALIBUT! Here in the Pacific Northwest, we get so excited for halibut season. We wait for this to happen. It comes in fresh from Alaska and is fished locally by friends in the San Juans. It’s unbeatable. And when it’s super fresh, it does not need a lot of seasoning to make it amazing. It actually only needs gentle cooking.

My best advice for cooking fish, is to be vigilant when it’s in the oven. Don’t let it over cook. Halibut is great for this because it’s so thick - and the butter on top helps to keep some moisture in - but if it goes over cooked, it gets dry and weird. You’re better off to pull it a little early then let it rest until it’s done. Remember, you can always pop it back into the oven, but you can’t fix overcooked fish!

This is also an easy dinner for any fish you have at the market. A thick piece of salmon is amazing in this situation!

Sheet Pan Halibut

with roasted vegetables

Serves 4

2 lb halibut

1 lb small white potatoes, cut in half

2 tbs olive oil

1 shallot, chopped

2 cloves garlic

2 lemon, 1 juiced and zested and one sliced.

1 bunch asparagus

4 tbs butter, room temperature

salt and pepper

STEP 1

Preheat oven to 450 degrees. Toss potatoes in olive oil and pop into the oven. Bake until roasted, about 15 minutes.

STEP 2

Pull potatoes out of the oven and make room in the center for fish. Arrange fish, asparagus, and shallot on a baking sheet with the potatoes. Top with lemon juice and zest and season with salt and pepper. Top fish with butter and slices of lemon.

STEP 3

Place in oven and bake another 15 minutes.

STEP 4

Remove from the oven and tent the pan with foil. Let rest 5 minutes then serve on a big platter.