Fresh Baked Halibut Recipe

Preheat & prepare

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved potatoes with 2 tbs olive oil, 0.5 tsp garlic powder, 0.5 tsp dried thyme, 0.75 tsp kosher salt and 0.25 tsp black pepper so they are evenly coated and in a single layer.

Roast for 25–30 minutes, turning once halfway through, until potatoes are golden brown and tender when pierced with a fork. Keep warm in the oven (turned off) if finished early.

While the potatoes roast, toss sliced red and yellow peppers and broccolini with 1.5 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper.

Heat a large skillet or grill pan over medium-high heat. Add peppers and broccolini in a single layer (cook in batches if necessary). Sear for 3–4 minutes without moving to get color, then continue to cook, stirring occasionally, for another 3–4 minutes until broccolini is bright green and tender-crisp and peppers are softened. Remove from heat and keep warm.

In a small saucepan over medium heat, melt 2 tbs of the butter. Add minced shallot and cook 1–2 minutes until translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Deglaze with 2 tbs white wine (if using) and simmer until reduced by half, about 1–2 minutes. Lower heat and whisk in remaining 4 tbs butter, one tablespoon at a time, until sauce is smooth and slightly thickened.

Remove from heat. Stir in 3 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs chopped parsley, 0.25 tsp salt and 0.125 tsp black pepper. Taste and adjust seasoning. Keep warm; rewarm gently if needed before serving.

Pat halibut fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. Rub with 2 tbs olive oil to coat.

Preheat oven to 425°F (if not still hot from potatoes). Heat an oven-safe skillet (preferably nonstick or stainless steel) over medium-high heat until hot. Add a small drizzle of oil and place fillets presentation-side down. Sear undisturbed for 2–3 minutes until a golden crust forms.

Flip fillets and transfer skillet to the oven. Bake 6–8 minutes, depending on thickness, until fish is opaque and flakes easily with a fork (internal temp ~125–130°F for moist halibut). Remove from oven and transfer fillets to a warm plate.

Spoon warm lemon butter sauce over each fillet. Arrange roasted potatoes and peppers & broccolini alongside the fish. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately.