This roasted halibut is super tasty and gets a bright boost from juicy lemons and tender artichokes. It’s fresh, light, and perfect for a special dinner or any night of the week!
I love how the fish melts in your mouth while the artichokes give it a nice twist. Serve it with a side salad, and you’ve got a quick meal that looks fancy without all the fuss!
Key Ingredients & Substitutions
Halibut: This fish is known for its mild flavor and flaky texture. If you can’t find halibut, you could use other firm white fish like cod or haddock, which will give a similar texture.
Artichokes: Fresh artichokes can be a bit of a task to prepare, but they offer great flavor. If you’re short on time, canned or jarred artichokes are a perfect substitution and taste lovely too. Just make sure to rinse them well.
Lemon: Fresh lemons add brightness to this dish, but bottled lemon juice can work in a pinch. Remember, fresh juice offers a more vibrant taste. Zest your lemons before juicing for an extra lemony zing.
Olive Oil: Extra virgin olive oil is ideal for roasting because of its rich flavor. If needed, you can use other oils like avocado or grapeseed oil. They have a high smoke point and work well for roasting.
Herbs: While oregano gives a nice touch, fresh tarragon or parsley really elevates the dish. You can swap in other herbs like basil or dill if you prefer. Fresh herbs always add a lovely aroma!
How Do I Prepare Fresh Artichokes for This Recipe?
Preparing fresh artichokes can be a little daunting, but it’s straightforward once you know the steps! Start with trimming the top and stem, then remove the tough outer leaves.
- Cut off about an inch from the top to remove the thorny part.
- Using kitchen scissors, trim the tips of the remaining leaves.
- Slice the artichoke in half and remove the fuzzy choke inside (a spoon works well for this).
- To prevent browning, squeeze lemon juice on cut areas. Then, steam or boil them until tender, about 15-20 minutes.
This method will ensure your artichokes are ready and delicious, enhancing your dish beautifully! Enjoy your cooking!
How to Make Roasted Halibut With Artichokes And Lemon
Ingredients You’ll Need:
For the Dish:
- 4 halibut fillets (6 oz each)
- 2 fresh artichokes or 1 can/jar of artichoke hearts (quartered)
- 2 lemons (one for slices, one for juice)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp capers, rinsed
- 1 tsp dried oregano or fresh if available
- Salt and pepper, to taste
- Fresh tarragon or parsley leaves for garnish
How Much Time Will You Need?
This delicious recipe will take around 40 minutes to prepare and cook. You’ll spend about 15-20 minutes prepping your ingredients and another 12-15 minutes roasting in the oven. Get ready to enjoy a delightful meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s hot enough to roast the halibut to perfection.
2. Prepare Artichokes:
If you’re using fresh artichokes, trim them by cutting off the tops and the tough outer leaves. Steam or boil the artichokes until they’re tender, which should take about 15-20 minutes. If you’re using canned or jarred artichokes, simply drain them and quarter them to be ready for roasting.
3. Arrange Artichokes in the Pan:
Once your artichokes are ready, place them in a single layer in a roasting pan or oven-safe dish. Drizzle them with 1 tablespoon of olive oil, add a pinch of salt, and squeeze some lemon juice over them to brighten the flavors.
4. Prepare the Halibut:
Now it’s time to place the halibut fillets on top of the seasoned artichokes. Brush the tops of the fish evenly with the remaining olive oil to keep them moist during roasting.
5. Season the Dish:
Sprinkle the minced garlic, rinsed capers, oregano, and a bit of salt and pepper evenly over both the fish and artichokes. This adds wonderful flavors to your dish.
6. Add Lemon Slices:
Place thin slices of lemon both over the halibut and around it in the pan. This will infuse the dish with zesty flavors as it roasts.
7. Roast the Halibut:
Put the roasting pan in the preheated oven and roast for 12-15 minutes. The halibut should be opaque and flake easily with a fork when it’s done.
8. Garnish and Serve:
Once the halibut is cooked, carefully remove it from the oven. Garnish your dish with fresh tarragon or parsley leaves for a pop of color and flavor. Serve immediately, spooning some of the pan juices over the fish and artichokes for added moisture.
Enjoy your elegant and bright roasted halibut with artichokes and lemon!
Can I Use Frozen Halibut for This Recipe?
Yes, you can use frozen halibut, but it’s best to fully thaw it first. To thaw, place the fillets in the refrigerator overnight or seal them in a plastic bag and submerge them in cold water for about an hour. Make sure to pat them dry before cooking to prevent excess moisture.
What Can I Substitute for Artichokes?
If you don’t have fresh artichokes or canned artichokes on hand, you can substitute them with other vegetables, like asparagus or zucchini, which will also roast beautifully and add great flavor to the dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When ready to eat, gently reheat in the oven or microwave until warmed through. Adding a splash of lemon juice can help freshen up the flavors!
Can I Adjust the Seasonings for a Different Flavor?
Absolutely! Feel free to experiment with your favorite herbs or spices. Adding a pinch of crushed red pepper for heat or switching to fresh thyme or rosemary instead of oregano can create a lovely variation on this dish.
