Butter-Roasted Halibut with Asparagus and Olives
A elegant seafood dish featuring tender halibut roasted with spring vegetables in a fragrant butter sauce, topped with a bright olive and herb mixture. The fish is accompanied by asparagus, ramps, and Castelvetrano olives for a perfect blend of flavors.
Ingredients
- •2 bunches asparagus
- •6 Tbsp unsalted butter
- •7 Tbsp extra-virgin olive oil
- •1 tsp Aleppo-style pepper
- •2½ lb skinless halibut
- •to taste kosher salt and pepper
- •2 bunches ramps
- •¾ cup Castelvetrano olives
- •¼ cup chives
- •¼ cup lemon juice
- •2 Tbsp tarragon
- •for serving potatoes and lemon wedges
Cooking Instructions
- 1.
Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
5 min
- 2.
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.
5 min
- 3.
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.
25 min
- 4.
Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
5 min
- 5.
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.
5 min
