Fish Recipe

Prepare marinade

In a large bowl whisk together extra-virgin olive oil, lemon juice, minced garlic, chopped parsley, chopped dill, Dijon mustard, honey, lemon zest, kosher salt, and black pepper until emulsified.

Marinate fish

Place the fish fillets in a single layer in a shallow dish or resealable bag. Pour 3/4 of the marinade over the fillets, reserving the rest for finishing. Turn to coat, press out excess air (if using a bag), and refrigerate for 20–40 minutes (no more than 60 minutes for delicate fillets).

Cook fish (oven)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil. Remove fillets from marinade and place on the sheet skin-side down (if applicable). Bake 10–14 minutes, depending on thickness (about 10 minutes per inch of thickness), until the fish is opaque and flakes easily with a fork and reaches an internal temperature of 135–145°F (57–63°C). During the last 2 minutes of baking, brush reserved marinade over the fillets and return to oven.

Alternatively: Cook fish (pan-sear)

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1–2 tablespoons olive oil. Pat fillets dry, season lightly with salt and pepper, then place in skillet presentation-side down. Sear 3–4 minutes until golden, flip carefully, reduce heat to medium, add 1 tablespoon melted butter and the reserved marinade, spooning it over the fish while it finishes 3–6 more minutes until cooked through.

While fish is marinating, toss the halved baby potatoes and carrots with 1/4 cup olive oil, garlic powder, dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast in the same 425°F (220°C) oven for 20–25 minutes, turning once, until potatoes are tender and caramelized. Add asparagus to the pan for the last 8–10 minutes of roasting so it becomes tender-crisp.

If pan-searing fish, roast vegetables concurrently in the oven. If baking fish, place vegetables in oven at the same time so both finish together; adjust timing so fish is removed when done.

In a small saucepan or microwave-safe bowl warm the melted butter with capers briefly (30 seconds to 1 minute) to marry flavors; do not simmer. Spoon this over the cooked fillets just before serving.

Transfer fish and roasted vegetables to a catering tray or individual plates. Sprinkle chopped parsley over the fish, arrange lemon wedges at the side, and serve immediately. Provide reserved extra marinade in a separate sauce container if desired for guests to add more flavor (note: do not reuse marinade that contacted raw fish unless boiled).