Butter-Roasted Halibut With Asparagus And Olives

Name: Butter-Roasted Halibut With Asparagus And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches asparagus, trimmed, halved lengthwise if thick, divided; 6 Tbsp. unsalted butter; 7 Tbsp. extra-virgin olive oil, divided; 1 tsp. Aleppo-style pepper; 2 1/2 lb. 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 Tbsp. coarsely chopped tarragon, plus leaves for serving; Boiled small waxy potatoes and lemon wedges (for serving)

Servings: persons

2 bunches asparagus, trimmed, halved lengthwise if thick, divided
6 Tbsp. unsalted butter
7 Tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper
2 1/2 lb. 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 Tbsp. coarsely chopped tarragon, plus leaves for serving
Boiled small waxy potatoes and lemon wedges (for serving)

1
Preheat oven to 325u00b0F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
2
Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
3
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.
4
Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
5
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.

987

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bunches asparagus, trimmed, halved lengthwise if thick, divided, 6 Tbsp. unsalted butter, 7 Tbsp. extra-virgin olive oil, divided, 1 tsp. Aleppo-style pepper, and more.

Yes, Butter-Roasted Halibut With Asparagus And Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!