Roasted Halibut with Turnip and Herb Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the cubed turnips with 2 tablespoons of olive oil, half of the salt, and a quarter of the black pepper on a baking sheet.

   Tip: Cut turnips evenly so they roast at the same rate.

2. 2

   Roast the turnips for 18-20 minutes, stirring halfway through, until golden and tender with caramelized edges.

   Tip: Don't skip stirring—it ensures even browning on all sides.

3. 3

   While turnips roast, prepare the herb butter by combining softened butter with fresh thyme, lemon zest, minced garlic, and remaining salt in a small bowl.

   Tip: Use room temperature butter for easier mixing.

4. 4

   Pat the halibut fillets dry with paper towels and place them on a separate baking sheet. Brush with remaining olive oil and season with remaining salt and pepper on both sides.

   Tip: Dry fish ensures better browning and texture.

5. 5

   Add the halibut to the oven when the turnips have 5-7 minutes remaining. Roast until the fish is opaque and flakes easily with a fork, approximately 12-15 minutes depending on thickness.

   Tip: Don't overcook halibut—it dries out quickly. Check at 12 minutes first.

6. 6

   Remove both the turnips and halibut from the oven. Divide roasted turnips among four plates and top each with a halibut fillet.

7. 7

   Top each halibut fillet with a generous dollop of herb butter and drizzle with fresh lemon juice. Garnish with sliced shallot and additional fresh thyme if desired.

   Tip: The warm fish will melt the butter beautifully.

8. 8

   Serve immediately while the fish is hot and the herb butter is melting into the delicate flesh.

   Tip: This dish is best enjoyed fresh from the oven.