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
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
3.2 Prep
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
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
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.
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
Check to see that halibut is done. Remove from oven or add time as needed.
3.6 Serve
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.