Roasted Halibut with Okra

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

   Tip: A hot oven ensures the halibut cooks quickly while staying moist inside.

2. 2

   Toss the okra with 2 tablespoons of olive oil, half the salt, and black pepper. Spread in a single layer on one side of the baking sheet.

   Tip: Don't overcrowd the okra so it can roast rather than steam.

3. 3

   Arrange halibut fillets on the other side of the sheet. Brush with remaining olive oil and season with salt and pepper. Top each fillet with a thyme sprig.

   Tip: Use parchment paper to prevent sticking and make cleanup easier.

4. 4

   Roast for 18-22 minutes until halibut is opaque and flakes easily with a fork, and okra is golden and crispy.

   Tip: Check the thickest part of the fish with a fork to ensure it's cooked through.

5. 5

   While the fish and okra roast, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

   Tip: Don't let the garlic brown or it will become bitter.

6. 6

   Remove from heat and stir in lemon juice, red pepper flakes, and lemon zest. Season to taste with salt and pepper.

   Tip: Adding lemon juice off heat preserves its bright flavor.

7. 7

   Transfer the halibut and okra to serving plates. Drizzle the lemon-garlic butter sauce over the fish and okra.

   Tip: Serve immediately while everything is hot and the okra is at its crispiest.