Roasted Halibut with Pumpkin and Sage Brown Butter

Instructions

1. 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. 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. 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. 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. 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. 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.