Active Time

　　25 minutes

　　Total Time

　　45 minutes

　　Marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner.

　　

Ingredients

4 servings

　　1½ lb. Yukon Gold potatoes, cut into 1½" pieces

　　2 (12-oz.) jars marinated artichoke hearts, drained

　　5 Tbsp. extra-virgin olive oil, divided

　　1¼ tsp. kosher salt, divided

　　1 tsp. freshly ground black pepper, divided

　　1 lb. green beans, preferably haricots verts, trimmed

　　½ cup pitted Kalamata olives, halved

　　1½ lb. skinless halibut fillets

　　½ cup mayonnaise

　　1 tsp. finely grated lemon zest, preferably Meyer

　　3 Tbsp. fresh lemon juice, preferably Meyer

　　¼ cup basil leaves (from about ½ bunch)

　　

Step 1

Place a rimmed baking sheet on center rack of oven; preheat to 450°F.

　　

Step 2

Toss potatoes, artichokes, 3 Tbsp. oil, ½ tsp. salt, and ¼ tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.

　　

Step 3

Toss green beans, olives, 1 Tbsp. oil, and ¼ tsp. salt in same bowl. Season fish on both sides with ½ tsp. salt and ¼ tsp. pepper, then coat with remaining 1 Tbsp. oil.

　　

Step 4

Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.

　　

Step 5

Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining ¼ tsp. salt and ½ tsp. pepper in a small bowl.

　　

Step 6

Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.