Sheet Pan Garlic Butter Halibut With Spring Vegetables Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 1 pound fingerling potatoes, halved
  • 2 tablespoons olive oil
  • 2 ½ teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 1 cup fiddlehead greens
  • 4 tablespoons butter
  • 3 cloves minced garlic
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 4 spring onions or large scallions, trimmed and halved
  • 12 asparagus spears, trimmed
  • 1 pound halibut, trimmed into 4 pieces
Directions
  1. Preheat the oven to 425 F and line a baking sheet with foil.
  2. In a bowl, toss the potatoes with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
  3. Arrange the potatoes on the baking sheet cut-sides down.
  4. Roast the potatoes for 25 minutes.
  5. While the potatoes are roasting, prepare the fiddleheads. Bring a small pot of water to boil over medium heat.
  6. Add the fiddleheads and boil for 10 minutes to soften. Drain and dry.
  7. Melt the butter in a bowl, then stir together with garlic, ½ teaspoon salt, ½ teaspoon pepper, the capers, and lemon juice.
  8. Remove the sheet pan with the potatoes from the oven and toss the potatoes to rotate.
  9. Add the boiled fiddleheads, onions, asparagus, and halibut filets to the sheet pan in a single layer. Sprinkle 1 teaspoon salt and 1 teaspoon pepper over the vegetables.
  10. Brush the butter mixture onto the halibut, then pour the rest over the vegetables on the sheet pan.
  11. Return the sheet pan to the oven and cook for 15 minutes longer, or until the potatoes are tender, the halibut is cooked through, and the fiddleheads, asparagus, and onions are browned and tender.
  12. Remove the halibut from the oven and serve immediately.