Butter-Roasted Halibut with Asparagus and Olives

Ingredients for Butter-Roasted Halibut with Asparagus and Olives

• 2 bunches asparagus, trimmed, halved lengthwise if thick, divided

• 6 tablespoons unsalted butter

• 110ml extra-virgin olive oil, divided

• 1 teaspoon Aleppo-style pepper

• 1.1kg skinless halibut, salmon, or arctic char fillet

• Koshersalt, nymalen peppar

• 2 bunches ramps or spring onions, trimmed

• 120g Castelvetrano olives, pitted, torn

• 1/4 cup finely chopped chives

• 1/4 cup fresh lemon juice

• 2 tablespoons coarsely chopped tarragon, plus leaves for serving

• Boiled small waxy potatoes and lemon wedges (for serving)

Preheat oven to 163°C. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.

Heat butter and 2 tablespoons oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.

Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the centre and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets.

Toss olives, chives, lemon juice, 2 tablespoons tarragon, and remaining 5 tablespoons oil with reserved asparagus; season with salt and black pepper.

Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

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