Roasted Halibut with Asparagus

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents sticking and makes cleaning effortless.

2. 2

   Toss the trimmed asparagus with 2 tablespoons of olive oil, half the minced garlic, half the thyme, and a pinch of salt and pepper. Spread in a single layer on one side of the prepared baking sheet.

   Tip: Cut asparagus spears to uniform lengths so they cook evenly.

3. 3

   Season the halibut fillets generously on both sides with salt, pepper, and remaining thyme. Pat the fish dry with paper towels to ensure a better texture.

   Tip: Dry fish cooks more evenly and develops better texture than wet fish.

4. 4

   Create four small beds of remaining minced garlic on the baking sheet among the asparagus. Place a halibut fillet on top of each garlic bed.

   Tip: This prevents the delicate fish from directly touching the hot sheet.

5. 5

   Drizzle the remaining 2 tablespoons of olive oil over each fillet and add a dot of butter on top. Sprinkle with lemon zest and drizzle the white wine around the fish and vegetables.

   Tip: The wine adds moisture and subtle acidity to complement the fish.

6. 6

   Roast in the preheated oven for 18-22 minutes, until the halibut is opaque and flakes easily with a fork, and the asparagus is tender and slightly caramelized at the tips.

   Tip: Check doneness by inserting a fork into the thickest part of the fish; it should flake apart easily.

7. 7

   Remove from oven and finish with a squeeze of fresh lemon juice over everything. Transfer to serving plates and drizzle any pan juices over the top.

   Tip: Fresh lemon juice at the end brightens all the flavors beautifully.