Roasted Halibut with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper. Spread on a rimmed baking sheet in a single layer.

   Tip: Cut squash pieces uniformly so they roast evenly.

2. 2

   Roast the squash for 20 minutes, stirring halfway through, until golden and tender at the edges.

   Tip: The edges caramelize beautifully when they touch the hot pan.

3. 3

   While squash roasts, pat the halibut fillets dry with paper towels. Season both sides generously with remaining salt and pepper.

   Tip: Dry fish ensures better browning and crispier skin.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place halibut skin-side down and cook for 5-6 minutes without moving until skin is crispy and golden.

   Tip: Resist the urge to move the fish—it will release naturally when ready.

5. 5

   Gently flip the halibut and cook for another 2-3 minutes on the flesh side until just cooked through. Transfer to a plate.

   Tip: Halibut continues cooking slightly after removal from heat.

6. 6

   In the same skillet, melt butter over medium heat. Add sliced garlic and fresh sage leaves, cooking for 2-3 minutes until the butter turns golden brown and sage is crispy.

   Tip: Watch carefully to prevent burning—brown butter happens quickly.

7. 7

   Remove the butternut squash from the oven. Divide among four serving plates, then top each with a halibut fillet.

   Tip: Arrange squash cubes slightly off-center for visual interest.

8. 8

   Spoon the brown butter sage mixture over the halibut and squash. Garnish with fresh thyme sprigs and red pepper flakes if desired. Serve with lemon wedges on the side.

   Tip: The warm brown butter brings everything together beautifully.