Save This Pacific Coast-inspired pan-seared halibut is all about bright flavors and simple elegance. Delicate halibut fillets get a golden crust in the skillet, while roasted baby potatoes, asparagus, and red pepper soak up herby goodness. A dollop of lemon-herb butter brings it all together, making this one of my favorite ways to channel a seaside dinner right at home when I want something both effortless and impressive.
I first made this halibut for a milestone birthday dinner. Now, whenever my family craves something vibrant but not fussy, this is our go-to way to showcase fresh fish in its best light.
Ingredients
- Halibut fillets: I look for thick, bright white pieces with a fresh ocean smell for the best flavor and texture
- Olive oil: A high quality extra virgin oil gives rich taste and helps fish and veggies brown perfectly
- Salt and freshly ground black pepper: These basics are essential for enhancing every component of the dish
- Smoked paprika: Brings subtle warmth and a touch of smoky color I prefer Spanish smoked paprika for depth
- Garlic powder: Lends savory flavor without overpowering the fish
- Baby potatoes: Choose firm small potatoes for a creamy interior that roasts beautifully
- Asparagus: Select stalks that are bright green and snap crisply at the ends
- Red bell pepper: Look for a shiny pepper with firm skin for sweetness and color
- Dried thyme: Adds a rustic aroma to the roasted vegetables I love how it complements fish
- Unsalted butter: Go for the best quality you can find since it is the star of the lemon-herb spread
- Fresh parsley and dill: Choose bright green bunches with no wilting for the freshest herbal burst
- Garlic: The smallest clove packs a punch when minced very finely
- Lemon: Opt for a heavy lemon with bright skin for maximum juice and zest
- Lemon wedges and fresh dill sprigs: These simple garnishes finish the dish with color and fresh flavor
- Capers: Briny and optional but such a fun boost if you have them
Instructions
- Roast the vegetables:
- Preheat oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius. Toss the halved potatoes, asparagus, and bell pepper on a large baking sheet with olive oil, dried thyme, salt, and pepper. Spread in one even layer and roast for twenty to twenty five minutes. Stir once halfway through. Vegetables should be tender and just starting to brown at the edges when ready.
- Prepare the herb butter:
- While veggies roast, add softened butter to a small bowl. Stir in chopped parsley, dill, finely minced garlic, lemon zest, lemon juice, and a pinch of salt. Mix until evenly combined and creamy. Leave at room temperature so it spreads easily.
- Season the halibut:
- Pat each halibut fillet dry with paper towels to help the seasoning stick. Sprinkle both sides with salt, pepper, smoked paprika, and garlic powder. Rub in the seasonings gently for even coverage.
- Sear the halibut:
- Heat olive oil in a large skillet over medium-high heat. When it shimmers, lay each fillet in carefully. Cook without moving for four to five minutes to form a deep golden crust. Gently flip with a spatula and continue cooking three to four more minutes. The fish is done when it flakes easily with a fork and is opaque throughout or fifty three degrees Celsius inside if you use a thermometer.
- Finish and serve:
- Transfer the halibut fillets to dinner plates. Add a scoop of the lemon-herb butter right on top of each piece so it melts deliciously. Plate up the roasted potatoes, asparagus, and peppers next to the fish. Garnish with lemon wedges, dill sprigs, and a spoonful of capers for extra flair if you like.
Save None of my family remembers anyone talking during dinner the first time I made this because every bite stole the show. The lemon-herb butter holds a special place in my heart I always double it and use leftovers on cooked veggies and toast.
Storage Tips
Keep leftover halibut and roasted veggies in separate airtight containers in the refrigerator. The fish will stay fresh up to two days. Gently reheat the halibut in a low oven for best texture and only add the butter after warming. Lemon-herb butter can also be refrigerated in an airtight container for up to one week or frozen for a month.
Ingredient Substitutions
If you cannot find halibut, use thick fillets of Pacific salmon, lingcod, or even cod for similar results. Smoked paprika can be swapped for regular paprika and a pinch of cayenne if you want a little heat. Fresh herbs always shine but dried will work in a pinch just use half the amount.
Serving Suggestions
This dish is lovely with a light green salad or simply steamed broccolini for extra color. A crisp white wine like Sauvignon Blanc echoes the bright citrus notes. Use the lemon-herb butter on steamed Brussels sprouts or even grilled corn if you are making a summer meal.
Save Double the lemon-herb butter for easy flavor boosts throughout the week. This dish makes any night feel like a seaside getaway.
Recipe FAQs
- → How do you achieve a golden crust on halibut?
Pat fillets dry, season well, and sear in hot oil without moving for several minutes to form a golden crust.
- → Which vegetables pair best with this dish?
Baby potatoes, asparagus, and red bell pepper roast beautifully, adding color and complementing the halibut's flavor.
- → Can herb butter be made in advance?
Yes, you can mix and refrigerate lemon-herb butter up to 2 days before serving. Let it soften at room temperature.
- → What are good substitutes for halibut?
Pacific salmon, rockfish, or lingcod are suitable alternatives with a similar firm texture and mild taste.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free and appropriate for pescatarian diets.