Roasted Halibut with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F. Toss the cauliflower florets with 2 tablespoons of olive oil, half the salt, and half the black pepper. Spread them in a single layer on a baking sheet and roast for 12 minutes until lightly golden.

   Tip: Cut florets to similar size for even cooking.

2. 2

   While cauliflower roasts, pat the halibut fillets dry with paper towels. Drizzle with remaining olive oil and season both sides with remaining salt, pepper, and red pepper flakes.

   Tip: Dry fish ensures better browning and crispier skin.

3. 3

   Remove the baking sheet from the oven and push the cauliflower to the edges. Place the halibut fillets skin-side up in the center of the sheet.

4. 4

   Return to the oven and roast for 12-14 minutes until the halibut is opaque and flakes easily with a fork. The skin should be crispy.

   Tip: Don't overcook halibut or it will become dry.

5. 5

   While fish cooks, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

6. 6

   Pour in white wine and lemon juice, scraping up any browned bits. Simmer for 2 minutes to reduce slightly, then remove from heat and stir in lemon zest and fresh thyme.

   Tip: The wine adds acidity and depth to the sauce.

7. 7

   Transfer the roasted halibut and cauliflower to serving plates. Drizzle the lemon-herb butter sauce over the fish and cauliflower.

   Tip: Spoon sauce over both components for maximum flavor.