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Butter-Roasted Halibut with Asparagus and Olives Recipe

Butter-Roasted Halibut with Asparagus and Olives
Source: epicurious

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Ingredients

  • 2 bunches asparagus, trimmed, halved lengthwise if thick, divided
  • 6 Tbsp. unsalted butter
  • 7 Tbsp. extra-virgin olive oil, divided
  • 1 tsp. Aleppo-style pepper
  • 2 1/2 lb. skinless halibut, salmon, or arctic char fillet
  • Kosher salt, freshly ground pepper
  • 2 bunches ramps or scallions, trimmed
  • 3/4 cup Castelvetrano olives, pitted, torn
  • 1/4 cup finely chopped chives
  • 1/4 cup fresh lemon juice
  • 2 Tbsp. coarsely chopped tarragon, plus leaves for serving
  • Boiled small waxy potatoes and lemon wedges (for serving)
PREP TIME
10m
COOK TIME
25m
TOTAL TIME
35m
YIELD
6-8 servings

Instructions

  • Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
  • Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
  • Season fish with salt and black pepper on both sides and place on a rimmed baking sheet.
  • Scatter ramps and remaining asparagus around fish; season with salt and black pepper.
  • Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat.
  • Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets.
  • Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
  • Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over.
  • Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

Dinner

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A recipe from epicurious

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