Halibut with Lemon-Caper Brown Butter and Asparagus

Pat halibut fillets completely dry with paper towels

Season both sides generously with kosher salt and black pepper

Place each fillet in a separate vacuum-seal bag or zip-top bag

Add 1 tbsp olive oil, 1 thyme sprig, and a strip of lemon zest to each bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 125°F (52°C)

Submerge sealed bags in water bath

Cook for 30 min for delicate, barely-set texture

While halibut cooks, prepare asparagus

Heat a grill pan or cast iron skillet over high heat

Toss asparagus with 1 tbsp olive oil, salt, and pepper

Char asparagus for 3–4 min, turning occasionally, until tender-crisp with grill marks

Set aside and keep warm

When halibut is done, remove from bags and pat completely dry with paper towels

Make lemon-caper brown butter - melt 4 tbsp butter in a large skillet over medium heat

Cook butter, swirling occasionally, until it turns golden brown and smells nutty (3–4 min)

Add capers and cook for 1 min until they start to crisp

Remove from heat and immediately stir in lemon juice and chopped parsley

Heat remaining 1 tbsp butter in a non-stick skillet over medium-high heat

Gently place halibut fillets in pan, presentation side down

Sear for 45–60 sec without moving until lightly golden

Carefully flip and sear other side for 30 sec

Remove from heat immediately to avoid overcooking

To serve, arrange charred asparagus on plates

Place seared halibut on top of asparagus

Spoon generous amount of lemon-caper brown butter over fish

Finish with flaky sea salt

Serve immediately with lemon wedges