Pan-Seared Halibut with Roasted Peppers

This one-pan wonder combines halibut and veggies in a single skillet and comes together in minutes. Topped with a super flavorful herb butter, this simple dish is so much greater than the sum of its parts.

Pat the fish dry with paper towels and season with salt and pepper. In a small bowl, combine the butter, thyme, and garlic and season with salt and pepper.

Heat the oil in a medium skillet over medium heat until shimmering. Add the fish to the skillet and cook, turning once, until golden brown, 3 to 4 minutes per side depending on the thickness of the fillets. Transfer to a plate.

Return the skillet to medium-high heat. Add the roasted peppers and cook, stirring occasionally, until heated through, about 2 minutes. Add the spinach, season with salt and pepper and cook, stirring, until wilted.

Return the fish to the skillet. Dollop the herb butter over the top and let melt. Serve right away with crusty bread.

Nearly any fresh, dry white wine or rosé will work here. Look for Spanish albariño, Provençal rosé, or Greco di Tufo from Italy.

Stir a few teaspoons of Calabrian chile paste or a pinch of crushed red pepper flakes into the skillet along with the roasted peppers for a bit of heat.

Turn any leftovers into a quick and easy soup. Heat chicken or seafood stock and stir in the spinach and peppers. Break the halibut into flakes and add just before serving.

For a dairy-free, heart-healthy boost, omit the butter and drizzle with extra virgin olive oil at the end. Sprinkle with the thyme and garlic.