Ingredients
Scale
For the Fish:
- 2 (6-oz) halibut filets
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 garlic clove
- Few sprigs of fresh thyme
- Salt and pepper
For the Aioli:
- 1 large egg yolk, at room temperature
- 1 garlic clove, minced or pressed
- ¾ cup canola oil
- Zest and juice of 1 lemon
- Salt and pepper, to taste
For the Carrots:
- 2 cups rainbow baby carrots
- Olive oil
- Salt and pepper, to taste
Instructions
For the Fish:
- Season the fish with salt and pepper. Heat the oil and butter in a nonstick skillet over medium-high heat. Add the fish and set the timer for 2 minutes. Add the garlic and thyme to the pan and baste the fish with the butter-oil mixture as it cooks. Flip the fish over and cook for another 2 minutes, continuing to baste it with the pan juices. Remove from heat and allow to rest slightly before serving.
For the Aioli:
- Whisk the egg yolk until pale yellow. Add in the garlic and then stream in the oil VERY SLOWLY. Once the mixture emulsifies, add in the lemon juice and zest and season with salt and pepper. Keep covered until ready to serve. Can be made ahead and kept in the fridge.
For the Carrots:
- Toss the carrots with the oil, salt, and pepper and place in a preheated 450°F oven on a baking sheet. Roast until tender and caramelized, turning once or twice, about 15-20 minutes total.
To Serve:
- Place a dollop of the lemon aioli on each serving plate and arrange the carrots on top. Place the fish beside the carrots and serve with additional aioli on the side.