Roasted Halibut with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to weeknight dinners because it comes together in under an hour and looks absolutely impressive on the plate. The delicate halibut pairs beautifully with roasted pumpkin and a nutty sage brown butter that ties everything together. Pumpkin is packed with vitamin A, which is wonderful for your eyes and immune system, and it adds such a natural sweetness to this dish. What I love most is how simple it really is to make, especially since you're basically roasting everything together and finishing it with a quick pan sauce. Your guests will think you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ¾ kgsugar pumpkin(peeled and cut into 1-inch cubes)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter
- 12fresh sage leaves
- 3garlic cloves(minced)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
- ¼ teaspoonred pepper flakes
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss pumpkin cubes with 2 tablespoons olive oil, half the salt, and black pepper. Spread on a baking sheet and roast for 12-15 minutes until golden and tender.
Tip: Cut pumpkin pieces evenly sized so they cook at the same rate.
- 2
Pat halibut fillets dry with paper towels. Brush both sides with remaining olive oil and season with remaining salt, pepper, and red pepper flakes.
Tip: Dry fish ensures better browning and prevents sticking to the pan.
- 3
Once pumpkin is nearly done, push it to the sides of the baking sheet and arrange halibut skin-side up in the center. Return to oven and roast for 8-10 minutes until halibut is opaque and flakes easily.
Tip: Don't overcook the halibut; it continues cooking slightly after removal from heat.
- 4
While halibut cooks, melt butter in a small saucepan over medium heat. Add minced garlic and sage leaves, cooking for 2-3 minutes until butter turns golden brown and sage is crispy.
Tip: Watch the butter carefully—it can burn quickly once it turns brown.
- 5
Remove from heat and stir in lemon zest and juice into the brown butter mixture.
Tip: Adding lemon juice off-heat prevents the butter from splattering.
- 6
Divide roasted pumpkin among four plates. Top each with a halibut fillet and garnish with fresh thyme sprigs. Drizzle the sage brown butter sauce over each serving.
Tip: Serve immediately while everything is still warm for the best flavor and texture.
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