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Preheat oven to 425°F. Position racks in the upper and lower thirds of the oven.
Wash and dry the fresh produce.
Cut butter into small pieces and place in a small bowl; set aside.
Snap or cut off woody ends of the asparagus; halve tomatoes. Transfer both to a baking sheet pan, spreading them out in an even layer. Season with salt and pepper, then sprinkle ⅓ of the butter over veggies.
Place baking sheet on lower rack of the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until crisp-tender, 12-15 minutes. Remove from the oven.
Meanwhile, pat halibut dry with paper towels, cut into portions (if necessary), and transfer to another baking sheet. Season with spices, then sprinkle ½ of the remaining butter over fish.
Place baking sheet on upper rack of the oven and roast until fish is cooked through, about 12 minutes. Remove from the oven.
While the fish is roasting, preheat a small saucepan over medium heat.
While the pan heats up, using a clean cutting board, peel and mince garlic.
Once the pan is hot, add remaining butter and swirl to coat the bottom. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
Zest and juice lemon into the pan with the garlic; add cream, capers, salt, and pepper. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, 3-4 minutes.
Meanwhile, using a knife, shave dill leaves off the stems; discard stems and mince the leaves.
Add half of the dill (reserving the rest for garnish) to the sauce and stir to combine.
To serve, divide fish and veggies between plates; spoon sauce over fish and sprinkle with reserved dill. Enjoy!
Preheat oven to 425°F. Position racks in the upper and lower thirds of the oven.
Wash and dry the fresh produce.
Cut butter into small pieces and place in a small bowl; set aside.
Snap or cut off woody ends of the asparagus; halve tomatoes. Transfer both to a baking sheet pan, spreading them out in an even layer. Season with salt and pepper, then sprinkle ⅓ of the butter over veggies.
Place baking sheet on lower rack of the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until crisp-tender, 12-15 minutes. Remove from the oven.
Meanwhile, pat halibut dry with paper towels, cut into portions (if necessary), and transfer to another baking sheet. Season with spices, then sprinkle ½ of the remaining butter over fish.
Place baking sheet on upper rack of the oven and roast until fish is cooked through, about 12 minutes. Remove from the oven.
While the fish is roasting, preheat a small saucepan over medium heat.
While the pan heats up, using a clean cutting board, peel and mince garlic.
Once the pan is hot, add remaining butter and swirl to coat the bottom. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
Zest and juice lemon into the pan with the garlic; add cream, capers, salt, and pepper. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, 3-4 minutes.
Meanwhile, using a knife, shave dill leaves off the stems; discard stems and mince the leaves.
Add half of the dill (reserving the rest for garnish) to the sauce and stir to combine.
To serve, divide fish and veggies between plates; spoon sauce over fish and sprinkle with reserved dill. Enjoy!