Roasted Halibut with Bell Pepper

Instructions

1. 1

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

   Tip: Parchment paper prevents sticking and makes for quick cleanup.

2. 2

   In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper to create the marinade.

   Tip: Prepare this mixture while the oven preheats to save time.

3. 3

   Arrange the bell pepper chunks, red onion wedges, and cherry tomatoes on the prepared baking sheet. Drizzle half of the marinade over the vegetables and toss gently to coat evenly.

   Tip: Cut vegetables to similar sizes for even roasting.

4. 4

   Create four spaces among the vegetables and place the halibut fillets skin-side down on the baking sheet. Brush the remaining marinade over the top of each fillet.

   Tip: Leave some space between fillets so they roast evenly rather than steam.

5. 5

   Transfer the baking sheet to the preheated oven and roast for 20-25 minutes, until the halibut is opaque and flakes easily with a fork, and the vegetables are tender with caramelized edges.

   Tip: Check doneness by gently pressing the thickest part of the fish; it should feel firm and no longer translucent.

6. 6

   Remove from the oven and let rest for 2 minutes. Divide the halibut and roasted vegetables among four serving plates, spooning any pan juices over the top.

   Tip: The residual heat will continue to cook the fish slightly, keeping it moist and tender.