Roasted Halibut with Leek and Lemon Beurre Blanc

Instructions

1. 1

   Preheat your oven to 400°F. Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and cracked black pepper.

   Tip: Dry fish ensures better browning and a crispier skin when roasted.

2. 2

   Heat 2 tablespoons of butter and the olive oil in a large oven-safe skillet over medium-high heat. Once foaming, arrange the halibut skin-side down and sear for 3-4 minutes until the skin is golden and crispy. Transfer to a plate.

   Tip: Don't move the fish while searing—let it develop color undisturbed.

3. 3

   In the same skillet, add 2 tablespoons of butter and sauté the sliced leeks with a pinch of salt over medium heat for 8-10 minutes, stirring occasionally, until they turn golden and caramelize at the edges.

   Tip: Patient caramelization brings out the natural sweetness of the leeks.

4. 4

   Push the leeks to the sides of the skillet and add the minced shallots to the center, cooking for 1 minute until fragrant. Pour in the white wine and vegetable stock, scraping up any browned bits from the pan.

   Tip: Deglazing the pan captures all the flavorful browned bits.

5. 5

   Return the halibut fillets skin-side up to the skillet, nestling them among the leeks. Transfer the entire skillet to the preheated oven and roast for 10-12 minutes until the fish is opaque and flakes easily with a fork.

   Tip: The residual heat from the skillet helps the fish cook evenly from underneath.

6. 6

   While the fish roasts, crisp the sage leaves in a small pan with 1 tablespoon of butter over medium heat for 1-2 minutes until fragrant and slightly browned. Set aside.

   Tip: Sage adds an elegant herbaceous finish to the dish.

7. 7

   Remove the skillet from the oven. Whisk the remaining 1 tablespoon of cold butter into the pan liquid along with the lemon juice, creating a silky sauce. Taste and adjust seasoning as needed.

   Tip: The cold butter emulsifies the sauce and adds luxurious richness.

8. 8

   Plate each halibut fillet with leeks and sauce. Garnish with toasted panko breadcrumbs, crispy sage leaves, and a sprinkle of fresh lemon zest before serving.

   Tip: The breadcrumbs add pleasant crunch that contrasts beautifully with the tender fish.