Roasted Halibut with Turnip and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy without any fuss. Halibut is wonderfully lean and packed with omega 3 fatty acids, making it as good for your body as it is delicious. The roasted turnips add an earthy sweetness that complements the delicate fish perfectly, while the herb butter brings everything together with bright, fresh flavors. Best of all, you need just one pan and a handful of simple ingredients to pull off something that tastes like you spent all day in the kitchen.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skinless)
- ¾ kgturnips(peeled and cut into 1-inch cubes)
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonfresh lemon zest
- 2 tablespoonslemon juice
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1shallot(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
Remove both the turnips and halibut from the oven. Divide roasted turnips among four plates and top each with a halibut fillet.
- 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
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.
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