Roasted Halibut with Cassava Root Crust and Lime Beurre Blanc
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish has become my go to when I want to impress without spending hours in the kitchen. The crispy cassava root crust adds wonderful texture while keeping things naturally gluten free, and cassava is packed with resistant starch that's great for your digestive health. What I love most is that the whole meal comes together in under an hour, and the bright lime beurre blanc takes just minutes to whip up while the fish roasts. Delicate halibut pairs beautifully with those complementary flavors, making this feel restaurant quality but totally doable on a weeknight.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- 1½ poundscassava root(peeled, 1 pound cut into wedges, 0.5 pound finely grated)
- 4 tablespoonsextra virgin olive oil
- 118 mlpanko breadcrumbs
- 6 tablespoonsunsalted butter(cold, divided)
- 3 tablespoonsfresh lime juice
- 1shallot(minced)
- 59 mlwhite wine
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 2garlic cloves(minced)
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
Divide cassava-panko mixture evenly among halibut fillets, pressing gently to adhere. Drizzle remaining 1 tablespoon olive oil over each fillet.
- 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
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
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
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
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.
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