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Roasted niçoise salad with halibut

Amount of people
4 Persons
Type of meal
Preparation time
45 minutes
Seafood included in this recipe
Fresh Atlantic Halibut Fillet
  • 750gr halibut fillets
  • 400gr potatoes, cut into pieces
  • 2 jars marinated artichoke hearts, drained
  • 5 tbsp extra-virgin olive oil, divided
  • 1 ¼  tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 500gr green beans, preferably haricots verts
  • 100gr olives, halved
  • 115gr mayonnaise
  • 1 tsp finely grated lemon zest
  • 3 tbsp fresh lemon juice
  • basil leaves
  1. Place a rimmed baking sheet on center rack of oven; preheat to 220°C.
  2. Toss potatoes, artichokes, 3 tbsp oil, ½  tsp salt, and ¼  tsp 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.
  3. Toss green beans, olives, 1 tbsp oil, and ¼  tsp salt in same bowl. Season fish on both sides with ½  tsp salt and ¼  tsp pepper, then coat with remaining 1 tbsp oil.
  4. 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.
  5. Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining ¼ tsp salt and ½ tsp pepper in a small bowl.
  6. Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

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