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Pecan Crusted Halibut with Roasted Asparagus and Potatoes

Kaitlin @ I Can Cook That
A 45 minute meal!
Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 850 kcal

Ingredients
  

Pecan Crusted Halibut:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 6-ounce halibut fillets, skin on
  • 1 egg white lightly beaten
  • Salt and pepper to taste
  • 1/2 cup finely chopped pecans

Roasted Potatoes:

  • 8 oz small potatoes
  • 1 tablespoon olive oil
  • 2 shallots thinly sliced
  • 1 garlic clove thinly sliced
  • Salt and pepper to taste

Roasted Asparagus:

  • 1 tablespoon olive oil
  • 1 pound asparagus trimmed
  • 1 garlic clove thinly sliced
  • 1 teaspoon chopped fresh thyme
  • Salt and pepper to taste

To serve:

  • 2 lemon wedges

Instructions
 

  • Preheat your oven to 400 degrees.
  • Chop your pecans, trim the woody ends off of the asparagus, and slice your shallots.
  • Combine the tablespoon olive oil, shallots, garlic, and small potatoes in an oven-safe pan. Season with salt and pepper and toss to coat evenly.
    8 oz small potatoes, 1 tablespoon olive oil, 2 shallots, 1 garlic clove, Salt and pepper
  • Roast the potatoes at 400 degrees until soft when tested with a fork, about 30 minutes.
  • While the potatoes are cooking, combine the 1 tablespoon olive oil, garlic, and asparagus in another oven-safe pan.
    1 tablespoon olive oil, 1 garlic clove, 1 pound asparagus
  • Season with salt, pepper, and 1 teaspoon thyme. When there is about 8-10 minutes left on the timer for the potatoes, add the asparagus mixture to the oven as well.
    Salt and pepper, 1 teaspoon chopped fresh thyme
  • Remove the asparagus and potatoes at the same time.
  • While waiting for the vegetables to finish cooking, heat the butter and 1 tablespoon olive oil in a sauté pan over medium-high heat.
    1 tablespoon butter, 1 tablespoon olive oil
  • Brush the tops of the fish fillets with egg white and season with salt and pepper.
    1 egg white, Salt and pepper, 2 6-ounce halibut fillets, skin on
  • Coat the fish with the chopped pecans, pressing to make sure they stick.
    1/2 cup finely chopped pecans
  • Place the fish in the pan, nut side down. Cook for 3-4 minutes.
  • Turn the fish over and cook for 4 minutes or until cooked through.
  • Serve with lemon wedges.
    2 lemon wedges

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Asparagus, Halibut, Pecan, Potatoes