Roasted Halibut with Artichoke and Lemon Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes but tastes like something from a fancy restaurant. Halibut is such a lean, delicate fish that roasts beautifully with minimal fuss, and the lemon butter sauce is absolutely irresistible. What I love most is that artichoke hearts are packed with fiber and antioxidants, so you're getting something truly nourishing alongside that buttery, garlicky goodness. The whole dish is simple enough for a Tuesday night but elegant enough to impress guests, which makes it my go to when I want to feel like I've done something special in the kitchen.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ¾ kgfresh artichoke hearts(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 6fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlwhite wine
- 1shallot(thinly sliced)
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 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
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
Season halibut fillets with remaining salt and pepper on both sides. Place skin-side up on the baking sheet with the artichokes.
- 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
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
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
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.
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