Roasted Niçoise Salad with Halibut

Ingredients for Roasted Niçoise Salad with Halibut

• 675g Yukon Gold potatoes, cut into 1 1/2" pieces

• 2 (350g) jars marinated artichoke hearts, drained

• 80ml extra-virgin olive oil, divided

• 1 1/4 teaspoons kosher salt, divided

• 1 teaspoon freshly ground black pepper, divided

• 450g green beans, preferably haricots verts, trimmed

• 80g pitted Kalamata olives, halved

• 675g skinless halibut fillets

• 80g mayonnaise

• 1 teaspoon finely grated lemon zest, preferably Meyer

• 3 tablespoons fresh lemon juice, preferably Meyer

• 1/4 cup basil leaves (from about 1/2 bunch)

Place a rimmed baking sheet on centre rack of oven; preheat to 232°C.

Toss potatoes, artichokes, 3 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.

Toss green beans, olives, 1 tablespoon oil, and 1/4 teaspoons salt in same bowl. Season fish on both sides with 1/2 teaspoons salt and 1/4 teaspoons pepper, then coat with remaining 1 tablespoon oil.

Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.

Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 teaspoons salt and 1/2 teaspoons pepper in a small bowl.

Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

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