Halibut and Spring Vegetables

Halibut and Spring Vegetables

Tarragon and chive butter

Created by Brava



Active Time

~15 min

Total Time

~27 min


  • 2 halibut fillets (about 1 inch thick)
  • 1 cup snap peas
  • 1 cup chopped asparagus (2-inch pieces, bottom 2 inches trimmed)
  • 1 cup green beans, stem ends trimmed and cut into 2-inch pieces
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoons chopped fresh chives
  • ¼ cup butter
  • Zest of ½ lemon

From Your Pantry

cooking oil

kosher salt and black pepper


Brava glass tray

mixing bowls

Nutrition Information

Allergens: Fish, Milk


  • Lunch
  • Dinner
  • Fish
  • Glass Tray
  • Gluten Free
  • Keto
  • Recipes
  • Seafood
  • Vegetables
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Prep halibut

    • Let butter stand at room temperature for 15-30 minutes to soften.
    • Spread 2 teaspoons of butter on Zone 1 of Brava glass tray. Any uncovered butter may burn, so spread only enough for the fish to cover it.
    • Pat halibut dry with paper towels.
    • Season fish on both sides with a pinch of salt.
    • Place halibut on top of butter.

  2. 2

    Prep vegetables

    • In medium bowl, toss together snap peas, asparagus, green beans, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread vegetables in Zone 2 and 3 of glass tray.

  3. 3

    Roast halibut & vegetables

    • Slide glass tray into bottom shelf.
    • Select “Halibut and Spring Vegetables” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare herb butter.

  4. 4

    Make herb butter

    • In medium bowl, combine remaining butter, tarragon, chives, lemon zest and a pinch of salt and pepper. Stir well until blended.

  5. 5

    Finish & serve

    • When your food is done, transfer vegetables to bowl with herb butter and toss to coat evenly.
    • Arrange vegetables on individual plates. Place halibut on top of vegetables.