Marinated Halibut Sheet Pan
A light, bright winner on a weeknight
Halibut is a slightly fancy fish, so if you don’t want to splurge or can’t find it on sale, feel free to swap it with any other flaky ocean fish.
Ingredients
2 - 1/2 lb halibut filets
Sheet pan veggies (I went with zucchini, cherry tomatoes, and Brussel sprouts, but you can use whatever you like. I will say in order for everything to cook evenly and be done at the same time, I would slice items like zucchini or squash into 1/4 inch fat strips, leave tomatoes and asparagus whole, quarter Brussel sprouts, and dice peppers. I would probably avoid the carrots and other tough veggies here)
Marinade
2 tbsp olive oil
Juice of 2 oranges (I used Cara Cara oranges, which I love for their unique tang, but any kind will work. Navels are classically sweet and easy to find)
Juice of 1 lemon
2 cloves garlic
2 tsp za’atar
2 tsp salt
2 tsp pepper
Instructions
About an hour before you’re ready to cook if you can, get your fish and veggies out of the fridge to prep. Slice or chop your veggies (visit @chefmcshane on instagram to watch this process) Sprinkle your filets and any sliced veggies with salt. This will get them to begin to soften.
Mix up your marinade ingredients in a bowl with a whisk. Lay your fish and veggies on a foil-lined baking sheet (fish skin side down if you got skin-on) and, using a basting brush, rub your fish and veggies all over, using about 3/4 of the liquid. Reserve remaining liquid to pour over plated dishes.
Preheat your oven to 425º F. Get sheet pan in to cook for 12 minutes. Pull it out and plate with rice or your favorite starch (pictured here with cous cous). Pour reserved marinade over the top of everything.
