Szechuan‑Garlic Butter Halibut with Roasted Cauliflower

Ingredients

• 450 g Halibut fillets
• 300 g Cauliflower florets
• 3 tablespoons Unsalted butter
• 3 Garlic cloves, minced
• 1 teaspoon Szechuan peppercorns, ground
• 1 teaspoon Olive oil
• 1 tablespoon Low-sodium soy sauce
• 1 tablespoon Lemon juice
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   In a small saucepan over low heat, melt the butter, then stir in the minced garlic, ground Szechuan pepper, soy sauce, lemon juice, and a pinch of salt; cook 2‑3 minutes until fragrant, then remove from heat.

3. 3

   Place the cauliflower florets on the prepared baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.

4. 4

   Lay the halibut fillets beside the cauliflower, brush each fillet generously with the garlic‑Szechuan butter mixture, and reserve any remaining sauce for serving.

5. 5

   Roast in the preheated oven for 12‑15 minutes, until the cauliflower is golden‑brown and the halibut flakes easily with a fork.

6. 6

   Remove from the oven, drizzle any leftover butter sauce over the fish and cauliflower, garnish with a squeeze of fresh lemon if desired, and serve immediately.