Butter-Roasted Halibut with Asparagus and Olives recipe
Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious. Vegetables that are best-served crisp-tender are a great accompaniment because they'll be perfectly cooked by the time the fish is finished. Author: Alison Roman
Serving size: 5
Calories per serving: 829
2 bunches asparagus, trimmed, halved lengthwise if thick, divided
6 tablespoons unsalted butter
7 tablespoons extra-virgin olive oils, divided
1 teaspoon Aleppo-style pepper
2 1/2 pounds. skinless halibut, salmon, or arctic char fillet
kosher salt, freshly ground pepper
2 bunches ramps or scallions, trimmed
3/4 cup castelvetrano olives, pitted, torn
1/4 cup finely chopped chives
1/4 cup fresh lemon juice
2 tablespoons coarsely chopped tarragon, plus leaves for serving
boiled small waxy potatoes and lemon wedges (for serving)
Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as the 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.