Roasted Halibut with Asparagus, Tomatoes & Lemon-Caper Dill Sauce

Directions

1. Toss the trimmed asparagus and halved grape tomatoes with a little salt and pepper, and spread them on a baking sheet. Drizzle or dot with 1/3 of the butter pieces.
2. Roast on the lower rack until the vegetables are tender and lightly caramelized, about 12–15 minutes.
3. Pat the halibut dry, cut into portions if needed, and place on a separate baking sheet. Season and top with half of the remaining butter.
4. Move the fish to the upper rack and roast until just cooked through, about 12 minutes.
5. Meanwhile, heat a small saucepan over medium heat. Add the remaining butter and swirl to coat the bottom, then cook minced garlic until fragrant, about 1 minute.
6. Stir in lemon zest and juice, cream, capers, salt, and pepper. Simmer gently until slightly thickened, 3–4 minutes; then fold in half of the dill.
7. Just before serving, divide the fish and vegetables, spoon the sauce over the fish, and scatter the remaining dill over top.