Chef notes
This recipe is such a good, quick meal. It’s a simple recipe that doesn’t take a lot of specific skills or special equipment, but it looks like you put a lot of work into it. The best part about this recipe is that the cooked fish can also be eaten cold, so it’s easy and delicious tossed in a salad too!
Technique Tips:
Use thick-cut asparagus so it will not wilt too much in the oven. Do the bend test for asparagus to see where it should be cut to avoid the tough, white bottom. Hold out the asparagus and bend in half. It will break at the point where it should be cut.
Use whole or large fillets rather than small, single-serving pieces of fish. Larger pieces of fish take longer to cook. Since fish is very lean, using smaller pieces means that the fish will cook quicker than the vegetables.
You can store the fish in an airtight container in the fridge for up to four days, or up to two months in the freezer.
Swap Options: Other vegetables could easily be swapped into this recipe. Just adjust the cooking time accordingly. I used my favorite herbs for seasoning the fish and vegetables, but you could swap in other herbs such as thyme, oregano and rosemary.
Ingredients
- 2 pounds thick-cut asparagus spears
- 2 pounds Brussels sprouts, halved
- cooking spray, for greasing
- 1 teaspoon sea salt, plus more to taste
- 1 tablespoon freshly ground black pepper, plus more to taste
- 3 pounds halibut
- 3 tablespoons olive oil, divided
- 1 tablespoon smoked paprika
- 1 lemon juiced, divided
- 1/3 cup minced fresh parsley, plus more to garnish
- 1/3 cup minced fresh cilantro, plus more to garnish
- 1/4 cup Kalamata olives, minced
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 4 tablespoons capers, drained
- lemon wedges, for serving
Preparation
1.Preheat the oven to 410 F.
2.Line a sheet pan with parchment paper. Add the asparagus and Brussels sprouts. Spray with oil and season with salt and pepper. Arrange the vegetables around the perimeter of the sheet pan.
3.Place the white fish in the middle of the sheet pan. Pat the fish dry with a paper towel, and lightly spray with oil. Rub the fish with olive oil, 1 teaspoon salt, 1 tablespoon black pepper, paprika and half of the lemon juice. Set aside.
4.In a mixing bowl, add the parsley, cilantro, olives, ginger, garlic, 1½ tablespoons olive oil and the remaining lemon juice. Alternatively, place all the ingredients in a food processor and process until a spreadable paste forms. Spread the mixture completely over the fish.
5.Bake for 20 to 25 minutes, or until the fish has cooked through and the flesh is flaky and white, and the vegetables are crisp but tender.
6.Meanwhile, place a small nonstick skillet over medium-high heat. Add oil and capers to the pan and sauté until seared and crispy, about 7 minutes.
7.Top the cooked fish with the crispy capers, lemon wedges and fresh herbs.
