Keep the skin on the fish until it's cooked. It will be much easier to remove this way.

Equipment Needed

Measuring cups and spoons, large roasting pan (we used a cast iron), knife, cutting board, spatula, large spoon and 2 small bowls


Preheat the oven to 400°. Half the potatoes and place them in the pan. Add 1 tablespoon of garlic butter, 1 tablespoon of olive oil and season with salt and pepper. Mix well and roast in the oven for 20 minutes.

While the potatoes are roasting, cut the tomatoes into quarters and roughly chop the olives and capers. Transfer everything into a bowl, add the liquid from the capers, 1 tablespoon of olive oil and thoroughly mix.

Remove the ends of the asparagus and cut each stalk into 3-4 pieces. Place in a bowl and add the last tablespoon of olive oil, season with salt and pepper and mix well.

Melt the remaining tablespoon of garlic butter and drizzle it over the top of the fish (the side with no skin). Season liberally with salt and pepper, chili flakes, fennel seeds and the zest from the lemon.

Once the potatoes are out of the oven, move them over to one quarter of the pan. Place the tomato and olive mixture in another quarter. The seasoned asparagus will go in the third quarter, and for the last quarter, slice the zested lemon into 4 slices and place them down as a bed for the fish to cook on. This will help flavour the halibut and stop it from sticking to the pan.

Once the fish is placed on top of the lemon slices, put the whole pan back in the oven for 20 more minutes,  remove and enjoy.