Super simple, in a foil pack with olive oil, lemon, salt and pepper. I also put a couple of slices of lemon under the filet to add extra flavor. I put it in the oven at 350 for about 30 minutes which was not enough so I cranked it up to 425 for another 15-20 minutes. It was a thick piece, about an inch and a half or more so it took a while but it came out perfectly flaky and moist. In fact I had a hard time getting a picture because it was so flaky it wouldn't stay in a nice piece... you'll get the idea though.
In the last few minutes that the Halibut was cooking I simply sauteed a couple cloves of garlic and a big spoonful of capers in olive oil over medium/high heat. I added a bit of chicken stock and let it reduce, then the same again, think quarter of a cup at a time - I eyeball it. Then I added a bit of lemon juice and black pepper and a tiny slab of butter for a little richness. Fresh herbs would have been a good addition if I had had any.. parsley perhaps.
The spaghetti squash I did as I always do, roasted face down with the skin up on a baking sheet at 350 for 30 minutes. Super easy then just fork out the insides.
The asparagus I also did in a foil packet, pretty much along side the halibut but took it out about 10 minutes before the halibut was ready. Little olive oil, salt and pepper and they steam up nicely without any mess in the foil.
It was an easy dinner and so Dahlish. Super light but also really flavorful. It was nice to get back to non fried food and a lack of carbs, although I can't say I didn't enjoy my gluttonous trip!
I'll definitely be trying more halibut recipe's!