Roasted Halibut with Beetroot

Instructions

1. 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. 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. 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. 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. 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. 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. 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.