An exquisite one-pan roast in lemony sauce, adapted from The Mediterranean Dish, this recipe is a simple way to make halibut moist and flavorful, with a bright array of veggies. The original calls for dill, ground coriander and green beans. I substituted asparagus, along with parsley and basil, which were ready in our garden.
It’s easy and quick: just toss the veggies and fish in the same delicious sauce and roast them all together. Serve with a side of rice. (I love this jade pearl rice from Lotus Foods. It’s aromatic, tasty, and beautiful—and more nutritious than the regular stuff.)
For the sauce:
Zest and juice of two lemons
1 cup olive oil
1 and 1/2 tbsp minced garlic
Small handful of parsley and basil, finely chopped
1 tsp dried oregano
Generous grind of sea salt and black pepper
For the fish and veggies:
1 bunch asparagus
About a pound of cherry tomatoes
1 large yellow onion, sliced into half moons
1.5 pound halibut fillet, sliced into 1.5-inch strips
- Preheat oven to 450 degrees F.
- In a large mixing bowl, whisk the sauce ingredients together. Add the asparagus, tomatoes, and onions and toss to coat.
- Transfer the veggies to a large baking sheet or roasting pan, leaving room for the fish. Try to spread the veggies out in a single layer—especially the asparagus.
- Add the fish to the remaining sauce and toss to coat. Transfer the fish to the roasting pan and pour any additional sauce over the fish.
- Sprinkle the fish and veggies with a little more sea salt.
- Roast at 450 for 15 minutes. Then move the pan to the top rack and broil for 3-5 minutes more, watching carefully. The tomatoes should pop under the broiler and release their juices. (Three minutes was perfect for the fish in these photos.)
- Serve immediately!