Sheet Pan Halibut with Pistachio Gremolata

This easy halibut sheet pan dinner is here to squash any cooking scaries you might have when it comes to cooking fish perfectly! Whether you're looking to amp up your date night in or cook for family and friends, this flaky, light halibut paired with fresh asparagus and an herby pistachio gremolata makes for the perfect healthy quick showstopper dinner.

For the halibut + asparagus:

1 bunch asparagus, ends trimmed
2 halibut fillets, about 6 oz each
Extra virgin olive oil
Kosher salt
Ground black pepper

For the pistachio gremolata:

¼ cup extra virgin olive oil
¼ cup salted pistachios
2 cloves fresh garlic
2/3 cup fresh italian parsley, roughly chopped
2 tablespoons lemon juice
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
Pinch of ground black pepper

Method:

1. Preheat the oven to 400F and line a sheet pan with parchment paper. Set aside.

2. Add the trimmed asparagus to the sheet tray with 1 tablespoon olive oil, ¼ teaspoon kosher salt and ¼ teaspoon pepper. Toss until fully coated and move to one side of the sheet pan making sure the asparagus is laid flat and not overlapping.

3. Pat the halibut fillets dry with a paper towel and add them to the other side of the sheet pan. Season the halibut lightly with salt and a pinch of black pepper. Drizzle the fillets with about 1 ½ tablespoons olive oil total and bake the halibut and asparagus for 10-18 minutes or until the asparagus is fork tender and the fish flakes easily with a fork.

4. While the halibut roasts, make the gremolata. Add all the gremolata ingredients to a blender or food processor and pulse until well combined, but not over-blended. You want the pistachio pieces to look like very small crumbles. Drizzle the cooked fillets and asparagus with gremolata and serve immediately.

Sheet Pan Halibut with Pistachio Gremolata