Roasted Halibut with Daikon and Brown Butter Emulsion
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels completely restaurant worthy. The halibut is delicate and flaky, roasted until golden alongside thin slices of daikon radish that become wonderfully tender and slightly sweet. What I love most is the brown butter emulsion that ties everything together, creating this silky sauce that makes the whole dish taste far more impressive than the effort requires. Daikon is packed with vitamin C and aids digestion, so you're getting something nourishing along with pure deliciousness. The beauty of this recipe is its simplicity: just a few quality ingredients treated with care, ready in about forty five minutes from start to finish.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 1 largedaikon radish(cut into 2-inch wedges)
- 3 tablespoonsolive oil
- 4 tablespoonsbutter(divided)
- 3garlic cloves(sliced thin)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- 59 mlfish or vegetable stock
- 237 mlmicrogreens or arugula(loosely packed)
- 1 pinchfleur de sel(for finishing)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Cut the daikon into uniform 2-inch wedges and toss with 2 tablespoons of olive oil, half the sea salt, and pepper on a large baking sheet.
Tip: Cut daikon pieces similar in size so they roast evenly without some burning before others finish cooking.
- 2
Spread the daikon wedges in a single layer and roast for 12 minutes until they begin to caramelize on the edges.
Tip: Daikon should develop golden-brown spots but still have some firmness inside.
- 3
Pat the halibut fillets dry with paper towels and brush both sides with the remaining 1 tablespoon of olive oil. Season generously with remaining salt and pepper.
Tip: Drying the fish helps achieve better browning and prevents sticking to the pan.
- 4
Push the daikon to the edges of the baking sheet and place the halibut fillets skin-side up in the center. Dot each fillet with 0.5 tablespoon of butter and scatter garlic slices and thyme sprigs around the pan.
- 5
Return the baking sheet to the oven for 12-15 minutes, until the halibut is opaque throughout and flakes easily with a fork. The skin should be lightly crisped.
Tip: Halibut cooks quickly, so check at the 12-minute mark to avoid overcooking.
- 6
While the fish finishes cooking, melt the remaining 3 tablespoons of butter in a small saucepan over medium heat. Let it bubble and brown for 3-4 minutes, swirling occasionally, until it turns golden and smells nutty.
Tip: Watch the butter carefully as it can go from brown to burnt quickly. Stop cooking once it reaches a deep amber color.
- 7
Remove the browned butter from heat and whisk in the fish stock and a squeeze of lemon juice. Season lightly with salt and pepper to taste.
- 8
Transfer the roasted halibut and daikon wedges to serving plates. Drizzle the brown butter emulsion around the plate, scatter microgreens on top, and finish with a pinch of fleur de sel and a lemon wedge.
Tip: Serve immediately while everything is still warm for the best flavor and texture.
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