Roasted Halibut with Sweet Potato and Maple-Thyme Glaze

Instructions

1. 1

   Preheat oven to 400°F. Toss sweet potato wedges with 2 tablespoons olive oil, salt, and pepper. Spread on a large baking sheet and roast for 20 minutes until edges begin to caramelize.

   Tip: Cut wedges to uniform thickness so they cook evenly.

2. 2

   While potatoes roast, prepare the glaze by whisking together maple syrup, Dijon mustard, lemon juice, minced garlic, and vegetable broth in a small saucepan over medium heat. Simmer for 3 minutes, then remove from heat.

   Tip: This glaze can be made up to 2 hours ahead and reheated gently.

3. 3

   Pat halibut fillets dry with paper towels. Brush skin-side with remaining 2 tablespoons olive oil and season with salt and pepper.

   Tip: Dry fish ensures better browning and a crispy skin.

4. 4

   After sweet potatoes have roasted for 20 minutes, arrange halibut fillets skin-side up among the potatoes on the sheet, nestling them between the wedges.

   Tip: Position fillets toward the center where heat is most consistent.

5. 5

   Place 2 thyme sprigs and half the sliced shallot on top of each halibut fillet. Drizzle the maple-thyme glaze evenly over the fish and potatoes.

   Tip: Reserve some glaze to drizzle after cooking for extra flavor.

6. 6

   Roast for 12-15 minutes until halibut is opaque and flakes easily with a fork, and sweet potatoes are tender throughout.

   Tip: Halibut cooks quickly, so watch carefully to avoid overcooking.

7. 7

   In the final 2 minutes of cooking, heat 1 tablespoon of the leftover olive oil in a small skillet over medium-high heat and quickly fry the sage leaves until crispy, about 1-2 minutes.

   Tip: Watch sage leaves closely as they can burn quickly.

8. 8

   Transfer halibut and sweet potatoes to serving plates, garnish with crispy sage leaves, drizzle with remaining glaze, and serve immediately.

   Tip: Serve with a fresh green salad or roasted broccolini for a complete meal.