Roasted Halibut with Artichoke and Lemon Butter

Instructions

1. 1

   Preheat oven to 425°F. Toss artichoke hearts with 2 tablespoons olive oil, half the salt, and pepper. Spread on a baking sheet and roast for 12 minutes.

   Tip: Cut artichokes evenly so they cook at the same rate.

2. 2

   Remove artichokes from oven and create space among them. Pat halibut fillets dry with paper towels and brush both sides with remaining 2 tablespoons olive oil.

   Tip: Dry fish ensures better browning and crispier skin.

3. 3

   Season halibut fillets with remaining salt and pepper on both sides. Place skin-side up on the baking sheet with the artichokes.

4. 4

   Distribute minced garlic and sliced shallot around the pan. Pour white wine into the pan (avoid pouring directly on fish). Nestle thyme sprigs around the fillets.

   Tip: The wine creates steam that keeps the fish moist while roasting.

5. 5

   Return to oven and roast for 10-12 minutes until halibut is opaque and flakes easily with a fork.

   Tip: Halibut is delicate; don't overcook or it will dry out.

6. 6

   While fish roasts, melt butter in a small saucepan over low heat. Whisk in lemon juice and minced garlic, stirring gently until combined. Season with a pinch of salt.

   Tip: Keep the heat low to prevent the butter from browning.

7. 7

   Transfer halibut and artichokes to serving plates. Drizzle lemon butter sauce over each fillet and scatter fresh parsley on top.

   Tip: Reserve pan drippings to spoon over the dish for extra flavor.