Roasted Halibut with Glazed Rainbow Carrots and Thyme

Instructions

1. 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. 2

   Roast the carrots for 15 minutes until they begin to caramelize and soften at the edges.

3. 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. 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. 5

   Brush the halibut fillets with the garlic-lemon glaze and scatter sliced shallots around the fish.

6. 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. 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. 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.