Serves 2-3. For each extra filet, double the seasoning and add another 1/2 bunch asparagus
Ingredients
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Kosher salt & freshly ground black pepper (“SNP”)
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1 bunch asparagus, washed and trimmed
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Halve lengthwise if stalks are thicker than your index finger
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4 Tbsp. unsalted butter
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Optional: 2 more Tbsp.
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1/2 Tsp. Aleppo-style pepper flakes
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3 Tbsp. extra-virgin olive oil
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1 lb. skinless halibut
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1 bunch ramps, washed and trimmed
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7-12 waxy potatoes, halved
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1-2 organic lemons, wedged
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Dressing:
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1/4 cup fresh lemon juice
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Zest of one organic lemon
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2 Tbsp. coarsely chopped tarragon
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Skip this garnish if you don’t have any fresh or dried
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Procedure
- Preheat oven to 163°C (325°F);
- Boil enough water for your potatoes. Reduce heat to medium low. Add potatoes and Cover pot. Cook until tender (~15 minutes for small Red Potatoes, New Potatoes, or large, cubed potatoes; 20 to 25 minutes for large, quartered potatoes);
- While potatoes boil, heat butter in a small saucepan over medium heat. Once butter is melted, add pepper flakes and remove from heat;
- If your cholesterol is stable, add optional 2 Tbsp. unsalted butter (reserved to dress potatoes);
- Season both sides of your fish with SNP. Place in the middle of a rimmed baking sheet.
- Scatter ramps and asparagus spears around fish and season with SNP. Brush 40% of your spiced butter onto the fish and drizzles the rest over vegetables. Gently toss vegetables to coat;
- Reserve extra butter for potatoes
- Roast fish undisturbed, until just opaque in the center and asparagus is bright green and tender. 15–25 minutes depending on the thickness of your fillets;
- Dressing: in a small bowl or mug, stir lemon juice, olive oil, and tarragon. SNP;
- Transfer fish to a platter; top with ramps and asparagus. Garnish with dressing. Season potatoes with SNP, and serve with lemon wedges.
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