Pan-Seared Halibut with Brown Butter, Capers, and Roasted Root Vegetables

Preheat oven to 425°F (220°C). Pat the halibut fillets dry with paper towels and set aside at room temperature for 10 minutes before cooking.

Wash the carrots, parsnips, and beets under cold running water. Peel carrots and parsnips with a vegetable peeler, then cut into 2-inch batons. Peel beets and cut into 1-inch cubes (wear gloves to prevent staining). Toss all root vegetables with 2 TBSP olive oil, salt, and pepper on a baking sheet.

Roast vegetables in preheated oven for 35-40 minutes, stirring halfway through at the 17-minute mark, until golden and tender with caramelized edges.

While vegetables roast, prepare the brown butter sauce: Peel and mince the shallot and garlic cloves. Drain the capers and rinse under cold water. Zest the lemon and reserve; cut the lemon in half and juice it into a small bowl (you need about 2 TBSP juice).

Heat 2 TBSP olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Pat the halibut fillets dry again with paper towels to ensure proper searing.

Place halibut fillets skin-side up in the hot skillet. Sear for 4-5 minutes without moving until the bottom develops a golden-brown crust and releases easily from the pan. Flip gently and sear the other side for 3-4 minutes until cooked through (fish should flake easily with a fork). Transfer to a warm plate and tent loosely with foil.

Reduce heat to medium. Add 1 TBSP butter to the skillet and swirl to coat. Add minced shallot and cook for 1 minute, stirring occasionally, until softened and fragrant.

Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning. Pour in the white wine and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Simmer for 2 minutes until wine reduces by half.

Remove skillet from heat and add the remaining 5 TBSP cold butter in small pieces, one at a time, swirling gently to emulsify into a silky sauce. Do not stir vigorously. Add capers, lemon juice, and lemon zest. Taste and adjust seasoning with salt and pepper.

Chop fresh parsley and fresh thyme leaves (discard woody stems). Stir parsley and half of the thyme into the brown butter sauce.

Divide roasted root vegetables among four warm plates. Top each with a halibut fillet. Spoon brown butter caper sauce over each fillet. Garnish with remaining fresh thyme sprigs and a light pinch of fleur de sel if desired. Serve immediately.