| OWL Venice

Slow Roasted Halibut

Slow Roasted Halibut


With carrot mash and a parsley thyme sauce served with the beet mylkshake

Total Time: 30 minutes  |  Servings: 1 servings (plus additional sauce) 


Slow Roasted Halibut Process


  • 1 (6oz) fillet halibut
  • 2 cups carrots
  • 1 lemon
  • 1 tbsp olive oil
  • 1 tbsp ghee
  • 2 tbsp cashew milk or water 
  • ¼ cup chopped parsley
  • 1 tsp fresh thyme
  • ¼ cup olive oil 
  • Salt + Pepper 


  1. Preheat the oven to 425 F and line a roasting pan with parchment paper.
  2. Cut up the carrots into large pieces and add to the roasting pan. Drizzle with olive oil and season with salt and pepper. Roast these for ten minutes.
  3. Remove the roasting pan from the oven and make room for the halibut. Drizzle with additional olive oil and place lemon slices on top.
  4. Return to the oven and roast for 15 minutes.
  5. While the carrots and fish are roasting, make the parsley thyme sauce by chopping your herbs and adding to a bowl. Heat up the olive oil and pour over the fresh herbs.
  6. Once the carrots are roasted, add to a blender or food processor with the ghee, cashew milk and salt and pepper. Puree until smooth or desired consistency.
  7. Serve halibut on top of the carrot mash with fresh lemon and a drizzle of the parsley-thyme sauce.


Complete Slow Roasted Halibut

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.