Roasted Monterey Bay Halibut with Delicata Squash, Apple & Fennel
October is the perfect time for a simple roasted fish dinner that pairs the clean, delicate flavor of local halibut with the best of fall produce. Here, buttery delicata squash is roasted until caramelized and topped with crisp apple, shaved fennel, fresh herbs, and a bright lemon vinaigrette. The result is a colorful, satisfying meal that lets local halibut take center stage.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
For the halibut
4 (5–6 oz) local halibut fillets, skin on or skinless
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon
For the roasted squash
2 medium delicata squash
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon fresh thyme leaves
For the apple-fennel relish
1 crisp apple, such as Honeycrisp or Pink Lady
1 small fennel bulb
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh fennel fronds
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
½ teaspoon Dijon mustard
Pinch of kosher salt
Freshly ground black pepper, to taste
Preparation
Roast the squash
Preheat oven to 425°F.
Wash the delicata squash and slice into ½-inch-thick rounds. Scoop out and discard the seeds. There is no need to peel delicata squash—the skin becomes tender and delicious when roasted.
Toss squash with olive oil, salt, pepper, and thyme. Arrange in a single layer on a baking sheet and roast for 20–25 minutes, flipping once, until tender and golden brown around the edges.
Prepare the apple-fennel relish
While the squash roasts, core the apple and cut it into small matchsticks or thin slices. Trim the fennel bulb and shave it very thinly. Reserve some of the fennel fronds for garnish.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Toss with the apple, fennel, parsley, and fennel fronds. Set aside.
Roast the halibut
Pat the halibut dry and season both sides with salt and pepper.
Place the fillets on a lightly oiled baking sheet or oven-safe skillet. Drizzle with olive oil and roast at 425°F for approximately 8–12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. Avoid overcooking—the halibut should remain moist and just cooked through.
Finish with a squeeze of fresh lemon juice.
To serve
Divide the roasted delicata squash among four plates. Place a halibut fillet alongside or on top of the squash and spoon the apple-fennel relish over the fish.
Garnish with additional fennel fronds, parsley, and a final drizzle of olive oil.
Tip: This recipe also works beautifully with other local white-fleshed fish such as lingcod or rockfish. Ask your local fishmonger or fisherman what’s fresh and available.
