Delicate roasted halibut with a rich wine butter sauce sounds and looks impressive, but is quite easy to make.
Satisfy your sweet tooth with this easy-to-make recipe for Roasted Halibut with Beurre Blanc.
1. Info for Roasted Halibut with Beurre Blanc
- Cook Time: 35 min
- Total Time: 35 min
- Servings: 3
- Calories: 753.2 kcal
2. Ingredients for Roasted Halibut with Beurre Blanc
- 1 lb. halibut fillet
- 1 tsp. olive oil (for halibut)
- 1 tsp. salt (for halibut)
- 1/4 tsp. black pepper (for halibut)
- 1 1/2 tsp. olive oil (for vegetables)
- 1 small shallot (minced)
- 1 sprig fresh thyme
- 1/3 cup white wine
- 1/4 cup heavy cream
- 3/4 cup salted butter (cold and cut into 12 pats)
- Salt (to taste, for sauce)
- Black pepper (to taste, for sauce)
- 1 lemon (cut in half)
3. Directions:
3.1 Preheat
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Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
3.2 Prep
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Lay the halibut skin-side down on the baking sheet. Rub the top of the fillet with the olive oil and season with salt and black pepper.
3.3 Oven
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Roast the halibut for 10-14 minutes on the middle rack of the oven, depending on the thickness of the fillet, until it is just opaque and flakes easily with a fork. While the halibut roasts, prepare the beurre blanc.
3.4 Stove
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Heat the olive oil in a skillet over medium heat. Add the minced shallot and saute until translucent, 3-4 minutes. Place the thyme sprig in the skillet.
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Pour the wine into the skillet and allow to simmer until liquid is reduced by half. Slowly whisk in the heavy cream. Reduce heat to medium-low. Whisking constantly, add the butter to the skillet three pats at a time, whisking until the butter is fully melted into the sauce between each addition. Remove skillet from the heat.
3.5 Check
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Check to see that halibut is done. Remove from oven or add time as needed.
3.6 Serve
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Transfer halibut to a serving plate. Squeeze lemon juice over the fillet. Discard the thyme sprig from the beurre blanc and drizzle the sauce over the fish. Serve immediately.
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