Roasted Halibut with Sweet Potato and Maple-Thyme Glaze
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 50 minutes and feels fancy enough for company. Halibut is such a lean, delicate fish that takes beautifully to roasting, and the sweet potatoes add a naturally sweet earthiness that pairs perfectly with the maple and thyme glaze. Sweet potatoes are packed with beta carotene, which is great for your eyes and immune system, so you're getting real nutrition alongside something truly delicious. The best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 3 mediumsweet potatoes(cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 3 tablespoonspure maple syrup
- 8fresh thyme sprigs
- 12fresh sage leaves
- 4garlic cloves(minced)
- 1 mediumshallot(thinly sliced)
- 1 tablespoondijon mustard
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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