Roasted Halibut with Cassava Root Crust and Lime Beurre Blanc

Instructions

1. 1

   Preheat oven to 400°F. Toss cassava wedges with 2 tablespoons olive oil, sea salt, and black pepper. Spread on a baking sheet and roast for 20-22 minutes until golden and tender, stirring halfway through.

   Tip: Cut wedges to uniform size for even cooking.

2. 2

   While cassava roasts, combine grated cassava, panko breadcrumbs, lemon zest, minced garlic, and 0.5 teaspoon salt in a small bowl. Drizzle with 1 tablespoon olive oil and mix until crumbly.

   Tip: Squeeze excess moisture from grated cassava using a clean kitchen towel.

3. 3

   Pat halibut fillets dry with paper towels. Season both sides with salt and pepper. Place on a separate baking sheet lined with parchment paper.

   Tip: Dry fish ensures better browning and a crispier crust.

4. 4

   Divide cassava-panko mixture evenly among halibut fillets, pressing gently to adhere. Drizzle remaining 1 tablespoon olive oil over each fillet.

5. 5

   Place halibut in oven alongside cassava wedges. Roast for 12-14 minutes until fish flakes easily with a fork and crust is golden brown.

   Tip: Halibut cooks quickly, so monitor closely to avoid overcooking.

6. 6

   While fish roasts, prepare lime beurre blanc. In a small saucepan, combine minced shallot, white wine, and thyme sprigs. Simmer over medium heat until reduced to 2 tablespoons, about 3-4 minutes.

   Tip: Reduction concentrates flavors and reduces acidity.

7. 7

   Strain reduction through a fine-mesh sieve, discarding solids. Return liquid to pan over low heat and whisk in cold butter, one tablespoon at a time, until fully incorporated.

   Tip: Add butter off heat or with very gentle heat to prevent breaking the emulsion.

8. 8

   Remove from heat and stir in fresh lime juice. Season with a pinch of sea salt and black pepper to taste.

   Tip: Taste and adjust acidity and seasoning as desired.

9. 9

   Plate roasted cassava wedges as a base, top with halibut fillet, and spoon lime beurre blanc around the plate. Garnish with fresh thyme sprigs and additional lemon zest if desired.

   Tip: Serve immediately while fish is warm and sauce is silky.