Roasted Halibut with Daikon and Brown Butter Emulsion

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.