Roasted Halibut with Mushroom and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Halibut is such a lean, nutritious fish packed with omega 3 fatty acids that support heart health, and when you top it with a silky mushroom and herb butter, it becomes something truly special. The beauty of this dish is its simplicity, just a handful of quality ingredients that let the delicate fish shine through. You'll have everyone at your table impressed without spending much time in the kitchen.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- 1 poundmixed mushrooms(cremini, oyster, and shiitake, sliced)
- 4 tablespoonsunsalted butter(divided)
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(chopped)
- 1lemon(zest and juice)
- 1shallot(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures a better sear and prevents moisture from making the fillets steam.
- 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the halibut fillets for 2-3 minutes on the skin side until golden, then flip and cook for another 1-2 minutes. Remove the fillets to a plate.
Tip: Don't move the fish around too much while searing—let it develop a nice golden crust.
- 3
In the same skillet, add 2 tablespoons of butter and the sliced shallots. Sauté for 1 minute until fragrant, then add the minced garlic and cook for another 30 seconds.
Tip: Watch the garlic closely so it doesn't burn and become bitter.
- 4
Add the sliced mushrooms and fresh thyme to the skillet. Increase heat to medium-high and cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden and any released liquid has evaporated.
Tip: Letting the mushrooms cook undisturbed for a minute or two helps them caramelize and develop deeper flavor.
- 5
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
Tip: These browned bits (called fond) contain concentrated flavor and shouldn't be wasted.
- 6
Nestle the halibut fillets back into the skillet among the mushrooms. Dot the top of each fillet with the remaining 1 tablespoon of butter and sprinkle with lemon zest.
Tip: Keep the mushroom mixture away from the thickest part of the fish so it cooks evenly.
- 7
Transfer the skillet to the preheated oven and roast for 8-12 minutes, depending on the thickness of your fillets, until the halibut is opaque throughout and flakes easily with a fork.
Tip: Start checking at 8 minutes—overcooked halibut becomes dry and loses its delicate texture.
- 8
Remove from the oven and stir the fresh parsley into the mushroom mixture. Finish with a squeeze of fresh lemon juice and a final grind of black pepper.
Tip: Adding parsley just before serving keeps its bright, fresh flavor from being cooked away.
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