📖 Instructions

1. Preheat your oven to 400°F (200°C). Chop your chosen vegetables—I used bell peppers, zucchini, and red onion—into roughly 1-inch pieces. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
2. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender-crisp. Keep an eye on them; you want them to be cooked through but not mushy, you know?
3. While the veggies roast, prepare your halibut. Pat the fillets dry with paper towels—this is essential for a good sear! Season both sides generously with salt, pepper, and a squeeze of fresh lemon juice.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the halibut fillets in the hot skillet, skin-side down, if your fillets have skin. Sear for about 3-4 minutes undisturbed, until the skin is golden brown and crispy. Don't rush it, patience is key!
5. Carefully flip the fillets and sear for another 2-3 minutes on the other side, until cooked through but still moist and flaky. The internal temperature should reach 145°F (63°C). If you're unsure, use a meat thermometer. You don't want to overcook the fish!
6. Remove the halibut from the skillet and let it rest for a minute or two. By now, your roasted vegetables should be ready. Serve immediately. Arrange the roasted vegetables on a plate and top with the seared halibut fillets. Garnish with fresh herbs (parsley or dill work well), a final squeeze of lemon, and maybe a drizzle of olive oil, if you're feeling fancy.
7. Enjoy your delicious and healthy meal! Seriously, give this a try; you won't be disappointed. You might even find yourself making it again, and again, and again…