One Pan Mustard Crusted Halibut and Vegetables #SundaySupper

One Pan Mustard Crusted Halibut and Vegetables

I’ve changed a lot over the past few years.  One of those changes has to do with my insatiable desire to do things, particularly in nice weather.  Until, I move to California (dear universe, can we make that happen soon???), I hibernate in winter.

But give me a nice day, even a reasonably nice day, and I want to be out and about, doing things, experiencing things.

My favorite thing may be concerts.

One Pan Mustard Crusted Halibut and Vegetables

I’d enjoyed concerts as a kid.  I remember standing in line at Hudson’s (yep, I’m throwing it back with that one!) or sending Dad to stand in line when the tickets went on sale.  The lady in the Ticketmaster booth would pull out her big book of seating charts and point to the usually terrible place where our seats would be located.

But then I got scared.  I’m still scared of a lot of things.  I didn’t want to go to concerts.  Crowds!  Germs!  Late nights!

After skipping lots of shows I wanted to see, when Justin Timberlake and Jay Z announced they were coming to town, I knew I needed to be brave and go.

One Pan Mustard Crusted Halibut and Vegetables

I’m not going to tell you I didn’t have a meltdown the day before and day of, because I don’t like lying.  But I did have a great time and began, slowly, to go to more shows.

Flashforward to now, and I saw one show already (Bon Jovi – I’m posting about it later this week) and have tickets for four more with hopes to add OneRepublic and an open mind to any new tours that might be announced.

I realized something the other day.  Concerts are my Prozac.  Music is a powerful thing in and of itself.  But there’s something about being there in person, an anonymous face in a crowd of twenty thousand or more people.  The music so loud your body vibrates.

One Pan Oven Roasted Halibut and Vegetables

No one looks at you funny for dancing and jumping up and down and singing louder than you thought was possible.  In fact, sometimes they look at you funny if you don’t do those things.

It’s cathartic, a healing experience that makes my problems fall away.  You can’t worry when you’re screaming and taking pictures and waving your hands in the air.  You can’t.  you just can’t.

There’s no experience like it.  Not watching a movie or seeing a play or shopping.  All those things have fissures, quiet moments when bad, negative thoughts creep in and bring you down and out of the moment.

If you don’t believe me or say concerts aren’t your jam, that’s cool.  You’re not alone, I asked twelve, yes twelve people to see Bon Jovi and ended up going with Mom.  Which really, was a blessing in disguise, because she’s my person.  And we should experience transcendental experiences with our person.  But I’ll be over here working out my demons and searching for more concerts to attend.

One Pan Oven Roasted Halibut and Vegetables

Also making One Pan Mustard Crusted Halibut and Vegetables because concerts require serious sustenance.  This meal is healthy, gluten free, and Whole30.  It celebrates spring with some of the first of the season Alaskan halibut and ramps.  Once it’s in the oven, you are free to catch up on chores or Netflix and then dinner is served.

One Pan Mustard Crusted Halibut and Vegetables #SundaySupper

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 3 servings

Ingredients

1 ½ pounds wild Alaskan halibut
¼ cup yellow mustard (I love Raye’s)
¼ cup olive oil
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
½ teaspoon kosher salt, optional
1 large red onion, cut into wedges
1 pound cremini mushrooms, cleaned and stems removed
1 pound ramps, cleaned
Lemon, for serving

Instructions

  1. Preheat oven to 400 degrees F.
  2. Arrange onion and mushrooms around the edges of a large, rimmed, nonstick baking tray. Season with pepper, red pepper flakes, and salt. Drizzle oil over the vegetables and the center of the tray. Make sure the entire tray is coated in oil.
  3. Place the halibut in the center of the tray and spread evenly with mustard. Bake for 20 minutes.
  4. Add the ramps to the tray and bake an additional approximately 15 minutes until halibut is cooked through and flaky. Cooking time will depend on how thick your fish is.
  5. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 2 days.
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Don’t forget to check out the other Sunday Supper recipes!  Thanks to Claire McEwen of Sprinkles and Sprouts for hosting!

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

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