Roasted Halibut with Mushroom and Herb Butter

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 black pepper.

   Tip: Drying the fish ensures a better sear and prevents moisture from making the fillets steam.

2. 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. 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. 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. 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. 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. 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. 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.