French · Dinner
French Roast Halibut with Herb Crust
A halibut fillet roasted in a hot oven under a golden crust of parsley, tarragon, garlic and lemon zest bound with butter and breadcrumbs. Served with a pan-reduced white wine and shallot sauce, the fish stays moist and flaky while the crust turns fragrant and crisp.
$10
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
26.9gFat
14.8gCarbs
1.9gSugar
1.3gFiber
612mgSodium
143mgChol
12.4gSat Fat
890mgPotassium
75mgCalcium
2.4mgIron
1.6mcgVitamin B12
9mgVitamin C
protein-rich
low-carb
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat halibut dry and season both sides with salt and pepper. Finely chop parsley, mince garlic, and blitz bread to crumbs.
2
Build
In a small bowl, mash softened butter with breadcrumbs, parsley, tarragon, garlic and lemon zest until cohesive.
3
Roast
Heat olive oil in an ovenproof skillet over medium-high heat. Sear halibut skin-side down for 1 minute, flip, press herb crust on top, transfer to 220°C oven for 10–12 minutes until crust is golden and fish flakes easily.
4
Rest
Remove skillet from oven and let halibut rest on a warm plate for 5 minutes.
5
Reduce
Finely dice shallot and sauté in the same skillet over medium heat for 2 minutes until translucent. Pour in white wine and simmer 3–4 minutes until reduced by half. Stir in chicken stock and simmer 2 minutes.
6
Finish
Whisk in cold butter off the heat until sauce is glossy and coats the back of a spoon.
7
Plate
Spoon shallot and wine sauce onto a warmed plate, set roasted halibut on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g halibut fillet, skin removed
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp tarragon-dried
- 2 clove2 clove garlic
- 2 tbsp28g butter, softened
- 30g30g white bread
- 1 tsp1 tsp lemon zest
- 1 tbsp14ml olive oil
- 22 small shallot
- 1/2 cup120ml dry white wine
- 4 tbsp60ml chicken stock
- 2 tsp10g butter, cold
