Butter-Roasted Halibut with Asparagus and Olives
- Preparing Time: -
- Total Time: -
- Served Person: 6–8 servings
- 1/4 cup fresh lemon juice
- 1/4 cup finely chopped chives
- kosher salt, freshly ground pepper
- 6 tbsp. unsalted butter
- 2 bunches asparagus, trimmed, halved lengthwise if thick, divided
- 7 tbsp. extra-virgin olive oil, divided
- 1 tsp. aleppo-style pepper
- 2 1/2 lb. skinless halibut, salmon, or arctic char fillet
- 2 bunches ramps or scallions, trimmed
- 3/4 cup castelvetrano olives, pitted, torn
- 2 tbsp. coarsely chopped tarragon, plus leaves for serving
- boiled small waxy potatoes and lemon wedges (for serving)
- Carbohydrate 6 g(2%)
- Cholesterol 101 mg(34%)
- Fat 41 g(63%)
- Fiber 2 g(10%)
- Protein 31 g(62%)
- Saturated Fat 12 g(58%)
- Sodium 627 mg(26%)
- Calories 512
Preparation Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside. Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat. Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets. Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper. Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.
Preparation Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside. Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat. Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets. Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper. Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.
