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Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant roasted halibut dish is a vibrant celebration of seasonal produce, making the most of every part of the beetroot from the earthy roots to the nutritious green tops. The delicate white fish provides a lean, high-protein base that balances perfectly with the sweetness of the roasted beets and the aromatic shallots. A zingy gremolata, made with fresh dill and bright orange zest, cuts through the richness of the fish to deliver a refreshing citrus finish.

Ideal for a sophisticated midweek meal or a light weekend dinner, this recipe is as visually striking as it is wholesome. By using the microwave to par-cook the beetroots, you can achieve a sophisticated roasted result in a fraction of the usual time. Serve this colourful dish on its own for a low-carbohydrate option, or alongside steamed new potatoes to soak up the herb-infused olive oil.

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Ingredients for Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata

  • 80ml olive oil, divided

  • 1/4 cup chopped fresh dill

  • 1 tablespoon finely grated orange peel

  • 3 medium (1 1/2- to 2-inch) beets with green tops attached

  • beets trimmed and scrubbed, beet greens very coarsely chopped (450 to 700g )

  • 60g thinly sliced shallots

  • 4 6- to 200g halibut fillets or mahi-mahi fillets (about 1 inch thick)

How to make Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata

Preheat oven to 232°C. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.

Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.

Roast fish and vegetables until fish is just opaque in centre, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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