Slow roasted halibut
Makes
4
Level
Grown-up leads
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Thick halibut fillets: 4, about 6 ounces each
Butter: 4 tablespoons, melted
Lemons: 2, one juiced and one sliced into rounds
Romanesco: 1 head, cut into florets
King trumpet mushrooms: 3 large
Garlic: 1 whole head, top sliced off
Fresh thyme: 6 sprigs
Olive oil: 1/4 cup
Salt and black pepper: to taste
Method
Heat the oven to 400°F. A grown-up handles the hot pans and the oven.
Slice the top off the garlic head, rub it with a little olive oil and set it in a foil-lined pan.
Toss the romanesco florets with olive oil, salt and pepper and add them to the pan.
Score the tops of the mushrooms in a criss-cross pattern. Rub them with oil, salt and thyme and add them to the pan.
Roast the vegetables for 15 minutes. Meanwhile, pat the halibut dry, season it with salt and pepper and set it in a second foil-lined pan with the lemon rounds.
Pour the melted butter and lemon juice around the fish. Slide the pan into the oven next to the vegetables.
Roast both pans for 15 to 20 more minutes, spooning the pan juices over the fish once. The fish is done when it flakes and reaches 145°F.
Look for charred edges on the lemon rounds, soft garlic and golden vegetables.
Serve the halibut with the vegetables and the golden pan juices spooned over.
