Roasted Halibut with Brussels Sprouts and Lemon Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer and roast for 12 minutes until they begin to caramelize.

   Tip: Cut brussels sprouts to similar sizes for even cooking.

2. 2

   While brussels sprouts are roasting, heat a large oven-safe skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Season the halibut fillets generously with salt, pepper, and thyme on both sides.

   Tip: Pat the fish completely dry to achieve a better sear.

3. 3

   Once the skillet is hot, carefully place the halibut skin-side up and sear for 3-4 minutes until golden, then flip and cook for another 2 minutes. Remove the fish to a plate temporarily.

   Tip: Don't move the fish around while searing to develop a nice crust.

4. 4

   In the same skillet, melt butter over medium heat and sauté the minced garlic and sliced shallot for 2 minutes until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom.

   Tip: This fond adds incredible flavor to your sauce.

5. 5

   Add the vegetable broth and lemon juice to the skillet, then return the halibut fillets to the pan. Nestle the roasted brussels sprouts around the fish and sprinkle lemon zest over everything.

   Tip: The fish will finish cooking in the oven, so don't worry if it's slightly underdone at this stage.

6. 6

   Transfer the entire skillet to the preheated oven and bake for 8-10 minutes until the halibut flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

   Tip: Use a meat thermometer for perfectly cooked fish every time.

7. 7

   Remove from the oven and garnish with fresh thyme and additional lemon zest. Serve the halibut and brussels sprouts with the pan sauce spooned over the top.

   Tip: Serve immediately with crusty bread to soak up the delicious sauce.