Complex, elevated flavors pervade in this stunning dish that isn’t complex to prepare. Our recipe for Sheet Pan Halibut with Blackberry Glaze uses frozen Oregon blackberries, seeds removed, for a vibrant, smooth blackberry sauce. Dinner done with with Oregon Berries!
Sheet Pan Halibut With Blackberry Glaze
4 halibut fillets (about 1 pound total), or another white-fleshed fish
1 bunch asparagus, tough ends trimmed
1 fennel bulb, cut into thin wedges
2 tablespoons extra virgin olive oil
1 teaspoon fine sea salt
½ teaspoon black pepper
1 cup frozen blackberries
Zest and juice of 1 orange
⅓ cup honey
Preheat oven to 400℉. Line a large baking sheet with parchment.
Lay halibut on baking sheet and surround with asparagus and fennel. Drizzle oil over fish
and vegetables and sprinkle with salt and pepper. Roast until halibut is cooked through
and vegetables are tender, about 15 minutes.
Meanwhile, in a medium saucepan combine blackberries, orange zest and juice, and
honey. Bring to a boil and cook until reduced and syrupy, about 10 minutes. Strain
through a fine mesh sieve to remove berry seeds.
To serve divide fish and vegetables between plates and brush halibut with glaze.