Roasted Halibut with Caramelized Onion and Thyme

Instructions

1. 1

   Preheat oven to 400°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat and add the sliced onions with a pinch of salt. Cook for 15-18 minutes, stirring occasionally, until the onions are deeply golden and caramelized.

   Tip: Don't rush the caramelization—low and slow heat brings out the natural sweetness of the onions.

2. 2

   When onions are nearly done, add minced garlic and fresh thyme sprigs, cooking for another 2 minutes until fragrant.

3. 3

   Transfer the caramelized onion mixture to a baking dish, spreading it evenly across the bottom. Deglaze the skillet with white wine and vegetable broth, scraping up any browned bits, then pour over the onions.

   Tip: The deglazing liquid adds depth and keeps the halibut moist during roasting.

4. 4

   Pat the halibut fillets completely dry and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish ensures a better texture and helps it cook evenly.

5. 5

   Heat the remaining 2 tablespoons of olive oil in the skillet over medium-high heat. Sear the halibut fillets skin-side up for 2-3 minutes until golden, then carefully transfer them to the baking dish, nestling them into the onions.

6. 6

   Roast in the preheated oven for 12-15 minutes until the halibut is opaque and flakes easily with a fork.

   Tip: Halibut cooks quickly, so check for doneness at the 12-minute mark to avoid overcooking.

7. 7

   Remove from oven and top each fillet with a small knob of butter, lemon zest, and a squeeze of fresh lemon juice. Serve immediately with the caramelized onions spooned around each fillet.

   Tip: The butter and lemon create a silky sauce that enhances the delicate fish.