Roasted Halibut with Courgette

Instructions

1. 1

   Preheat your oven to 200°C. Pat the halibut fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the fish ensures better browning and a crispier skin.

2. 2

   Spread the courgette batons and sliced shallots on a large roasting tray. Drizzle with 2 tablespoons of olive oil, sprinkle with half the minced garlic, thyme, and a pinch of salt. Toss to combine.

   Tip: Cut courgettes uniformly so they cook evenly.

3. 3

   Roast the courgettes and shallots for 12 minutes until they begin to soften and develop light golden edges.

4. 4

   Remove the tray from the oven. Push the vegetables to the sides, creating space in the centre for the fish. Arrange the halibut fillets skin-side up on the cleared space.

   Tip: Leaving skin-side up helps the flesh stay moist during cooking.

5. 5

   Brush the fish with the remaining 2 tablespoons of olive oil and scatter the remaining garlic over the top. Pour the vegetable stock around (not over) the fish to keep the skin crispy.

6. 6

   Return the tray to the oven and roast for 12-15 minutes, until the halibut is opaque and flakes easily with a fork.

   Tip: Don't overcook—halibut dries out quickly. Check the thickest part of the fillet.

7. 7

   Remove from the oven and immediately squeeze fresh lemon juice over the fish and vegetables. Scatter the lemon zest and fresh parsley over everything.

   Tip: Fresh lemon brightens the dish and adds acidity to balance the richness of the fish.

8. 8

   Divide the halibut and courgette mixture among four plates, drizzling any pan juices over top before serving.