Butter-Roasted Halibut with Asparagus and Olives
Slow-roast your fish fillets together to ensure that the fish is buttery and delicious. Vegetables that are best served crisp-tender are a great accompaniment because they'll be perfectly cooked by...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshcatchfishco.com.
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
- 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)
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