Roasted Halibut with Edamame

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

   Tip: Parchment paper prevents the delicate fish from sticking while roasting.

2. 2

   In a small bowl, combine softened butter, minced garlic, lemon zest, fresh dill, and a pinch of salt and pepper. Set this herb butter aside.

   Tip: Make the herb butter ahead of time so it's ready when your fish comes out of the oven.

3. 3

   Arrange the thawed edamame and halved cherry tomatoes on the prepared baking sheet, drizzling with 1 tablespoon of olive oil, salt, and pepper. Toss gently to combine.

   Tip: Keep vegetables separate from the fish initially to prevent them from steaming.

4. 4

   Create a slight well in the center of the vegetables for the halibut fillets. Pat the fish dry with paper towels, then brush both sides with remaining olive oil.

   Tip: Dry fish ensures better browning and a better texture when roasted.

5. 5

   Place halibut fillets on top of the vegetables, seasoning each fillet generously with sea salt, black pepper, and a light sprinkle of red pepper flakes.

   Tip: The red pepper flakes add a subtle heat that complements the mild, buttery halibut.

6. 6

   Roast in the preheated oven for 15-18 minutes, until the halibut is opaque throughout and flakes easily with a fork when tested at the thickest part.

   Tip: Avoid overcooking halibut as it becomes dry quickly; watch for the fish to turn from translucent to opaque.

7. 7

   Remove the baking sheet from the oven and immediately dollop a spoonful of herb butter on top of each halibut fillet, allowing it to melt over the warm fish.

   Tip: The residual heat will melt the butter beautifully and infuse it throughout the dish.

8. 8

   Squeeze fresh lemon juice over the entire pan, give it a final taste test, and adjust seasoning as needed before serving directly from the sheet or plating individually.