# Components:
→ Halibut
01 - 4 halibut fillets (6 ounces each), skin removed
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
→ Roasted Vegetables
07 - 1 pound baby potatoes, halved
08 - 1 bunch asparagus, trimmed
09 - 1 red bell pepper, cut into strips
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried thyme
12 - Salt, to taste
13 - Black pepper, to taste
→ Lemon-Herb Butter
14 - 4 tablespoons unsalted butter, softened
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh dill, chopped
17 - 1 clove garlic, minced
18 - Zest of 1 lemon
19 - 2 tablespoons fresh lemon juice
20 - Pinch of salt
→ Garnish
21 - Lemon wedges
22 - Fresh dill sprigs
23 - Capers (optional)
# Directions:
01 - Preheat oven to 425°F. In a large baking sheet, toss halved baby potatoes, asparagus, and bell pepper with olive oil, dried thyme, salt, and black pepper until evenly coated. Roast for 20 to 25 minutes, turning once, until vegetables turn tender and lightly caramelized.
02 - In a small bowl, combine softened butter with parsley, dill, minced garlic, lemon zest, lemon juice, and a pinch of salt. Blend until fully incorporated. Keep at room temperature until needed.
03 - Pat halibut fillets dry with paper towels. Season both sides with salt, pepper, smoked paprika, and garlic powder, ensuring an even distribution.
04 - Heat olive oil in a large skillet over medium-high heat. Once oil shimmers, gently lay halibut fillets in the pan. Sear without moving for 4 to 5 minutes until a golden crust forms. Flip fillets and continue cooking for 3 to 4 minutes, or until they flake easily with a fork and reach an internal temperature of 145°F.
05 - Transfer seared halibut fillets onto serving plates alongside roasted vegetables. Top each fillet with a generous dollop of lemon-herb butter. Garnish with lemon wedges, fresh dill sprigs, and capers if desired.
