Roasted Halibut with Beetroot
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 restaurant quality. Halibut is such a delicate, flaky fish that pairs beautifully with earthy roasted beetroot, and the combination feels elegant without being fussy. Beetroot is packed with natural nitrates that support heart health, making this dish as nourishing as it is delicious. The bright lemon and fresh dill really bring everything to life, creating a balanced plate that's both satisfying and light. Trust me, once you try this one, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ½ kgfresh beetroot(peeled and cut into 1-inch wedges)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh dill(chopped)
- 2shallots(thinly sliced)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 1 tablespoonhoney
- 59 mlvegetable broth
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Toss beetroot wedges with 2 tablespoons olive oil, half the salt, and pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes.
Tip: Cut beetroots uniformly so they cook at the same rate.
- 2
While beetroots roast, pat halibut fillets dry with paper towels and season both sides with remaining salt and pepper.
Tip: Dry fish ensures better browning and crispier skin.
- 3
After 15 minutes, push beetroots to the sides of the baking sheet. Place halibut skin-side down in the center and drizzle with remaining 2 tablespoons olive oil.
Tip: Keep beetroots toward the edges so halibut cooks evenly without overcrowding.
- 4
Return to oven for 10-12 minutes until halibut flakes easily with a fork and registers 145°F internally.
Tip: Don't overcook halibut or it will become dry; it continues cooking slightly after removing from heat.
- 5
While fish finishes cooking, whisk together lemon juice, honey, minced garlic, vegetable broth, and lemon zest in a small saucepan. Heat over medium-low for 2 minutes until slightly warmed.
Tip: Don't boil the glaze to preserve the fresh lemon flavor.
- 6
Remove baking sheet from oven. Scatter sliced shallots and chopped dill over the halibut and beetroots.
Tip: Fresh herbs added at the end brighten the entire dish.
- 7
Drizzle the warm lemon-honey glaze evenly over the halibut and beetroots. Serve immediately while warm.
Tip: The warm glaze will gently wilt the fresh dill slightly, enhancing its flavor.
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