Halibut:
• 1 lb Alaska halibut
• 1 bunch asparagus, trimmed
• 1 carrot, chopped into thin coins
• 2-3 stems fresh chives
• Juice of ½ lemon
• 2 tablespoons butter, melted
• ½ teaspoon salt
• Pepper, to taste
• ½ can green castelvetrano olives (optional)
• ¼ teaspoon tarragon (optional)

Potatoes:
• 2 lbs (approx. 6 small) yellow potatoes, diced
• ¼ cup shredded sharp cheese of your choosing
• Salt, to taste
• Olive oil

Step 1: Prepare Halibut —
Preheat oven to 325F. Lightly season halibut with salt and pepper. Place in rimmed baking dish. Melt butter and mix in 1/2 teaspoon salt. Pour half of butter+salt mixture over top of halibut.

Step 2: Prepare Vegetables, Assemble, and Cook —
Set 2 asparagus stems aside. Grab all remaining stems and place in medium bowl. Add carrot coins, pour in remaining butter+salt mixture, and lightly toss to evenly coat. Scatter vegetables to surround the halibut in the pan. Bake for 15-20 minutes, just until halibut is opaque in the center and asparagus is tender.

Step 3: Cook the Potatoes —
AIR FRYER METHOD:
Preheat air fryer to 400F. Place diced potatoes in bowl, toss lightly with olive oil to evenly coat. Insert potatoes into air fryer and cook for 16 minutes. Halfway through cooking, stir potatoes and add shredded cheese to top.

OVEN METHOD:
Place diced potatoes in bowl, toss lightly with olive oil to evenly coat. Scatter potatoes on baking sheet. Insert into preheated oven on rack below the halibut pan. Cook for 20 minutes.

Step 4: Make the Asparagus+Lemon Topping —
Take remaining 2 pieces of uncooked asparagus stems, thinly slice into coins and place in medium bowl. Add olives, chives, tarragon, and lemon juice. Toss and lightly season with salt.

Step 5: Assemble the Meal —
Transfer fish, baked vegetables, and potatoes to a platter. Spoon asparagus+lemon topping over top of halibut. Serve with potatoes and remaining asparagus+lemon mixture. Enjoy!