(from Epicurious, by Anna Stockwell)
Active Time – 25 minutes
Total Time – 45 minutes
4 servings

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

• 1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2“ pieces
• 2 (12-oz.) jars marinated artichoke hearts, drained
• 5 Tbsp. extra-virgin olive oil, divided
• 1 1/4 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 1 lb. green beans, preferably haricots verts, trimmed
• 1/2 cup pitted Kalamata olives, halved
• 1 1/2 lb. skinless halibut fillets
• 1/2 cup mayonnaise
• 1 tsp. finely grated lemon zest, preferably Meyer
• 3 Tbsp. fresh lemon juice, preferably Meyer
• 1/4 cup basil leaves (from about 1/2 bunch)

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

Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 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.

Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.

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.

Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.

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