Roasted Niçoise Salad With Halibut

February 1, 2018

4.5

(29)

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Nicoise salad with halibut on a bluerimmed platter with a serving fork.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Active Time

25 minutes
Total Time

45 minutes

Marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner.

Ingredients

4 servings

1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces

2 (12-oz.) jarsmarinated artichoke hearts, drained

5 Tbsp. extra-virgin olive oil, divided

1 1/4 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

1 lb. green beans, preferably haricots verts, trimmed

1/2 cup pitted Kalamata olives, halved

1 1/2 lb. skinless halibut fillets

1/2 cup mayonnaise

1 tsp. finely grated lemon zest, preferably Meyer

3 Tbsp. fresh lemon juice, preferably Meyer

1/4 cup basil leaves (from about 1/2 bunch)

Step 1
Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
Step 2
Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 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.
Step 3
Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
Step 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.
Step 5
Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
Step 6
Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

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Reviews (29)

This was a tasty meal. Like many other commenters, I made some tweaks. We don’t use salt, so I put some Italian seasoning on the fish. Also not a fan of mayo, so I substituted a smaller amount of olive oil for the sauce, which was fine. Would definitely make this again.
- Lberko
- 4/10/2023
I really liked this and will make it again, but I’ll cut the salt - probably by 25-33%. For me the overall taste was too salty..
- Kathryn
- Dallas TX
- 3/16/2023
I used Mahi, and it was great
- Anonymous
- Bahamas
- 1/22/2022
How do I save these recipes to my list of saved recipes??!!
- Anonymous
- Delaware
- 1/20/2022
I adore this recipe! It is very easy and so completely flavorful. I have made it many times and everyone I have shared it with love it too!
- Third.Daughter
- Huntington Beach, CA
- 10/15/2021
Loved this easy recipe that uses marinated artichokes in a way I never imagined!
- marisa.g.serafini3175
- Boston
- 7/29/2021
I haven't made this yet and wonder why not use the same oil from the jar of marinated artichokes, for the olive oil? I have coated fish before topped with mayonnaise or yogurt which keeps it moist and add bread crumbs or panko since halibut can dry out if not cooked properly. Good idea to spread out on 2 sheet pans, if crowded things will steam and not brown. I use parchment paper lined pans, not foil which also helps.
- tracysch
- 5/21/2021
Total killer Alaskan summer dish. i sous vide a nice big halibut filet and it is perfect every time. the artichoke hearts from Costco make it easy. Served all on a big platter is a great visual. Then you can tell fish stories of the fresh Halibut you just caught in Prince William Sound. Pour some nice white wine and watch enjoy the midsummer sun at 11pm. Fresh gelato is a great dessert.
- rroyce
- Anchorage, Alaska
- 3/7/2021
We love this dish and make it frequently during halibut season. I use fingerling potatoes, halved lengthwise and cook them cut side down so they get crispy. Jarred artichokes were too salty for our taste and after experimenting with several options we settled on whole canned, cut into quarters. If you can't find haricots verts, regular green beans will work but they need extra time so put them on the pan 2 minutes before the fish. I serve this with a few red and yellow grape tomato halves sprinkled around the plate. Adds nice color and freshness.
- Anonymous
- Denver, Colorado
- 11/19/2020
I would give it many more forks. I made this for the first time yesterday for company. Everyone really enjoyed it. I was asked the recipe. OMG, it is a great recipe. The only sub I made was asparagus for the green beans. Delicious!!! Thank you Epicurious
- lindaz3503
- Montreal, Quebec,Canada
- 8/23/2020
The 1st time I made this I was very disappointed way too salty. I just made it again last night I Used artichokes half marinated half canned rinsed and dried well. Cut back on the salt. Came out wonderful.
- qizus
- Duvall, Washington
- 8/19/2020
Needed longer roasting time all around, but SO DELICIOUS!
- gabybakes
- NYC
- 7/23/2020
A winner with the family! Made only a few minor adjustments including longer roasting time for the veggies, orange roughy instead of halibut and asparagus instead of green beans. And two sheet pans were needed to hold everything. The whole meal was easy and delicious.
- omofjnj
- San Carlos, CA
- 1/2/2020
I AM SO FRUSTRATED WITH EPICURIOUS CONTINUAL SIGN!!!! why don’t they have a KEEP ME SIGNED IN OPTION?!!??? I’ve sent them messages about this and no response. Any one else experiencing the same?
- tacker
- 6/23/2019
I used Kirkland Artichoke hearts and used Mahi-mahi. Okay I did a lot of substitutes, but followed the theme of this closely and it is great ! will I make it again? For sure. The only way to experience this is to make it. I paired w Pinot Grigio.
- sdkoeman283
- Holland, Mi
- 5/9/2019