Roasted Halibut with Aubergine

Instructions

1. 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. 2

   Roast aubergine for 15 minutes, stirring halfway through, until golden and tender.

3. 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. 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. 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. 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. 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. 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.