Roasted Halibut with Courgette
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and looks impressive enough for guests. Halibut is such a wonderful fish, lean and delicate, and when you roast it with fresh courgettes, garlic, and thyme, something really magical happens. The courgettes are packed with vitamin C and fiber, making this dish as nourishing as it is delicious. Best of all, it's incredibly straightforward, needing just one oven and minimal prep work. Let me share how to make it.
Ella x
Ingredients
- 4halibut fillets(about 150g each, skin-on)
- 3courgettes(cut into 1cm thick batons)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 100 mlvegetable stock
- 2shallots(thinly sliced)
- 2 tablespoonsparsley(fresh, chopped)
Detail level
Instructions
- 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
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
Roast the courgettes and shallots for 12 minutes until they begin to soften and develop light golden edges.
- 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
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
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
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
Divide the halibut and courgette mixture among four plates, drizzling any pan juices over top before serving.
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