Recipe · 25 min
Roasted Halibut with Asparagus, Tomatoes & Lemon-Caper Dill Sauce
- 25 min
- 2–6 servings
- 562 kcal / serving
A light halibut dinner with crisp-tender vegetables and a bright lemon-dill cream sauce. The combination holds together well for weeknights, offering clean flavors and a straightforward cook-aroon process.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 1 tbspcapers
- ½ small bunchfresh dill
- 1 clovegarlic
- ½ pintgrape tomatoes
- ¾ lbhalibut fillet
- 4 fl ozheavy whipping cream
- ½lemon
- lemons
From the pantry: black pepper, butter, unsalted, salt, thyme, dried
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½ small bunchfresh dill
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½lemon
- lemons
Meat & seafood
- ¾ lbhalibut fillet
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
Sauces, oils & condiments
- 1 tbspcapers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| halibut fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Toss the trimmed asparagus and halved grape tomatoes with a little salt and pepper, and spread them on a baking sheet. Drizzle or dot with 1/3 of the butter pieces.
- Roast on the lower rack until the vegetables are tender and lightly caramelized, about 12–15 minutes.
- Pat the halibut dry, cut into portions if needed, and place on a separate baking sheet. Season and top with half of the remaining butter.
- Move the fish to the upper rack and roast until just cooked through, about 12 minutes.
- Meanwhile, heat a small saucepan over medium heat. Add the remaining butter and swirl to coat the bottom, then cook minced garlic until fragrant, about 1 minute.
- Stir in lemon zest and juice, cream, capers, salt, and pepper. Simmer gently until slightly thickened, 3–4 minutes; then fold in half of the dill.
- Just before serving, divide the fish and vegetables, spoon the sauce over the fish, and scatter the remaining dill over top.
Two tips
- Prep weeknight: wash and trim the asparagus ahead and refrigerate; assemble the baking sheets when you’re ready to cook.
- Serving idea: finish with a squeeze of lemon and a light dusting of thyme for extra aroma, if desired, using pantry salt and pepper.
Nutrition per serving
- Calories
- 562 kcal
- Protein
- 37 g
- Carbs
- 12 g
- Fat
- 42 g
- Fiber
- 4 g
- Sodium
- 152 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.