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Butter-Roasted Halibut With Asparagus and Olives Recipe
a white plate topped with chicken and vegetables on top of a wooden table next to lemon wedges
bonappetit.com

Butter-Roasted Halibut With Asparagus and Olives

31 ratings
· Gluten free, Paleo
Slow-roasting a single large fish fillet instead of several small ones ensures that the fish is buttery and delicious. Vegetables that are best served crisp-tender are a great accompaniment to the fish because they will come out perfectly cooked at the same time.
bonappetitmag
Bon Appétit Magazine

Ingredients

Seafood
• 2 1/2 lb Halibut, skinless
Produce
• 2 bunches Asparagus
• 1/4 cup Chives
• 2 bunches Ramps or scallions
• 2 tbsp Tarragon
• 1 Waxy potatoes and lemon, small
Condiments
• 3/4 cup Castelvetrano olives, pitted
• 1/4 cup Lemon juice, fresh
Baking & Spices
• 1 tsp Aleppo-style pepper
• 1 Kosher salt
Oils & Vinegars
• 7 tbsp Olive oil, extra-virgin
Dairy
• 6 tbsp Butter, unsalted

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