The Niçoise salad may have originated more than 100 years ago, but our updated sheet pan approach to the classic pairing of fish, artichokes, potatoes, asparagus and olives is the perfect answer for a delicious roasted meal that’s right for any occasion.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 30 min
Ingredients
1½ lb red potatoes, small, halved
24 oz marinated artichoke hearts, quartered
¼ c extra virgin olive oil, divided
1½ t salt and pepper, each
1½ lb skinless halibut filets (four portions)
1 lb asparagus spears, trimmed, or green beans
1 c mayonnaise
1 lemon, zest and juice of, divided
¼ c fresh basil leaves, torn, divided
½ c Kalamata olives, pitted, or Niçoise olives, pitted
2 T capers, drained
Steps
Preheat oven to 450°. On a rimmed baking sheet, toss potatoes and artichokes (do not fully drain artichokes; use a little of their marinade for flavoring potatoes) with 1/8 c olive oil and sprinkle generously with salt and pepper. Roast 18 min, tossing halfway through, until golden brown. Push all to one side of pan.
Add halibut and asparagus to pan, drizzling with remaining olive oil, salt and pepper. Return all to oven and bake until fish filets are cooked through, 8 min.
Meanwhile combine mayonnaise with half of lemon juice, zest and half of basil. Taste and add pinch of salt and pepper. When ready to serve, arrange potatoes, asparagus, artichoke hearts and fish on platter. Top with olives, basil, capers and remainder of lemon juice. Serve with lemon basil mayo on side.
