Name: Roasted Halibut with Asparagus, Tomatoes & Lemon-Caper Dill Sauce
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 3 tbsp capers; 1 small bunch fresh dill; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1.02 kg halibut fillet; 355 ml heavy whipping cream; 1 ½ lemons; black pepper; butter, unsalted; salt; thyme, dried

Roasted Halibut with Asparagus, Tomatoes & Lemon-Caper Dill SauceRoasted Halibut with Asparagus, Tomatoes & Lemon-Caper Dill Sauce — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

3 tbsp capers

1 small bunch fresh dill

3 cloves garlic

1 ½ small pkgs grape tomatoes

1.02 kg halibut fillet

355 ml heavy whipping cream

1 ½ lemons

black pepper

butter, unsalted

salt

thyme, dried

Instructions

Preheat oven to 220°C (425°F). Position racks in the upper, center, and lower thirds of the oven.

Wash and dry the fresh produce.

Cut butter into small pieces and place in a small bowl; set aside.

Snap or cut off woody ends of the asparagus; halve tomatoes. Divide both between two baking sheet pans, spreading them out in an even layer. Season with salt and pepper, then sprinkle ⅓ of the butter over veggies.

Place baking sheets on lower racks of the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until crisp-tender, about 15 minutes. Remove from the oven.

Meanwhile, pat halibut dry with paper towels, cut into portions (if necessary), and transfer to a large baking sheet. Season with spices, then sprinkle ½ of the remaining butter over fish.

Place baking sheet on upper rack of the oven and roast until fish is cooked through, 12-15 minutes. Remove from the oven.

While the fish is roasting, using a clean cutting board, peel and mince garlic.

Preheat a small saucepan over medium heat.

Once the pan is hot, add remaining butter and swirl to coat the bottom. Add garlic and cook, stirring frequently, until fragrant, 1-2 minutes.

Zest and juice lemons into the pan with the garlic; add cream, capers, salt, and pepper. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, 5-6 minutes.

Meanwhile, using a knife, shave dill leaves off the stems; discard stems and mince the leaves.

Add half of the dill (reserving the rest for garnish) to the sauce and stir to combine.

To serve, divide fish and veggies between plates; spoon sauce over fish and sprinkle with reserved dill. Enjoy!

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