Roasted Halibut with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The halibut is delicate and flaky, while the roasted aubergine becomes wonderfully creamy and caramelized alongside it. Aubergine is packed with fiber and antioxidants, making this dish as nourishing as it is delicious. Best of all, you need just one pan and a handful of simple ingredients to create something truly special. Fresh garlic, lemon, and thyme bring brightness to every bite, proving that elegant meals don't require complicated techniques.
Ella x
Ingredients
- 4halibut fillets(6 oz each, patted dry)
- 1 largeaubergine(cut into 1-inch cubes)
- 6garlic cloves(thinly sliced)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(leaves only)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss aubergine cubes with 3 tablespoons olive oil, half the salt, and pepper. Spread on a baking sheet in a single layer.
Tip: Don't overcrowd the pan; the aubergine should have space to roast and caramelize properly.
- 2
Roast aubergine for 15 minutes, stirring halfway through, until golden and tender.
- 3
While aubergine roasts, heat 1 tablespoon olive oil in a small skillet over medium heat. Add sliced garlic and sauté for 2-3 minutes until fragrant and lightly golden, being careful not to burn it.
Tip: Remove garlic before it becomes dark brown to avoid bitter flavors.
- 4
Create the herb oil: combine the sautéed garlic with its oil, remaining 1 tablespoon olive oil, lemon juice, thyme, and red pepper flakes in a bowl. Set aside.
- 5
Season halibut fillets on both sides with remaining salt and pepper. When aubergine has 10 minutes remaining, nestle the fish fillets among the roasted aubergine cubes.
Tip: Place the thicker side of the fillets facing down for more even cooking.
- 6
Drizzle halibut with the herb-garlic oil and pour vegetable broth around the fish and aubergine.
Tip: The broth will help keep the halibut moist during roasting.
- 7
Roast for 10-12 minutes until the halibut is opaque and flakes easily with a fork.
Tip: Halibut cooks quickly; check for doneness at the 10-minute mark to avoid overcooking.
- 8
Remove from oven and garnish generously with fresh chopped parsley. Serve immediately with pan juices spooned over each plate.
Tip: Serve with crusty bread or over farro to soak up the delicious herbaceous pan juices.
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