Roasted Halibut with Glazed Rainbow Carrots and Thyme
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and looks absolutely stunning on the plate. Halibut is such a delicate, flaky fish that pairs beautifully with sweet roasted carrots and aromatic thyme. What I love most is that rainbow carrots are packed with antioxidants and add gorgeous color without any fuss. The whole dish roasts together, which means minimal cleanup and maximum flavor. A simple white wine glaze brings everything together while keeping the meal light and healthy. Trust me, this elegant dish is easier to make than it looks.
Ella x
Ingredients
- 4halibut fillets(6 oz each, pat dry)
- 1½ poundsrainbow carrots(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 3 sprigsfresh thyme
- 3garlic cloves(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mldry white wine
- 59 mlvegetable broth
- 2shallots(thinly sliced)
- 1 tablespoonhoney
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss the halved carrots with 2 tablespoons of olive oil, salt, pepper, and fresh thyme sprigs on a large baking sheet.
Tip: Choose carrots of similar thickness so they roast evenly.
- 2
Roast the carrots for 15 minutes until they begin to caramelize and soften at the edges.
- 3
While carrots roast, combine minced garlic, lemon zest, honey, and remaining 2 tablespoons of olive oil in a small bowl to create a glaze.
Tip: Reserve the lemon juice for finishing the dish.
- 4
Push the roasted carrots to the sides of the baking sheet and arrange halibut fillets in the center. Season the fish with salt and pepper.
Tip: Pat the halibut dry to achieve better browning.
- 5
Brush the halibut fillets with the garlic-lemon glaze and scatter sliced shallots around the fish.
- 6
Pour the white wine and vegetable broth into the spaces around the fish and vegetables, being careful not to pour over the halibut.
Tip: This creates a flavorful braising liquid without steaming the fish.
- 7
Return the baking sheet to the oven and roast for 10-12 minutes until the halibut flakes easily with a fork and reaches an internal temperature of 145°F.
Tip: Do not overcook; halibut continues cooking slightly after removal from heat.
- 8
Drizzle fresh lemon juice over the entire dish and serve immediately with pan juices spooned over the top.
Tip: Garnish with fresh parsley or additional thyme if desired.
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