Roasted Halibut with Parsnip Puree and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant halibut dish comes together in just 45 minutes, making it perfect for weeknight dinners when you want something special without the fuss. The delicate white fish pairs beautifully with a velvety parsnip puree infused with garlic, while crispy sage leaves add a wonderful textural contrast. Parsnips are packed with fiber and vitamin C, so you're getting nutrition alongside incredible flavor. What I love most is how straightforward this recipe is, using simple pantry staples to create restaurant quality results. The whole meal feels fancy enough for guests but honestly, it's so easy I make it whenever I'm craving something comforting yet refined.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- ¾ kgparsnips(peeled and cut into 2-inch chunks)
- 12fresh sage leaves
- 5 tablespoonsunsalted butter(divided)
- 3 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 118 mlvegetable broth
- 1lemon(zest and juice)
- 4thyme sprigs(fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ⅛ teaspoonwhole nutmeg(freshly grated)
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss parsnip chunks with 2 tablespoons olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20 minutes until golden and tender.
Tip: Cut parsnips to uniform size for even cooking.
- 2
While parsnips roast, pat halibut fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and less sticking.
- 3
Heat 2 tablespoons butter with 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once foaming, carefully place halibut skin-side up in the pan and cook for 3-4 minutes until the bottom is golden.
Tip: Don't move the fish too early; let it develop a nice crust.
- 4
Transfer the skillet to the oven and bake the halibut for 8-10 minutes until it flakes easily with a fork and reaches 145°F internally.
Tip: Cooking fish in the oven prevents overcooking and ensures even doneness.
- 5
Remove roasted parsnips from oven and transfer to a pot. Add minced garlic, vegetable broth, and remaining 3 tablespoons butter. Mash until smooth, then stir in nutmeg, lemon zest, and half the lemon juice. Season to taste.
Tip: For extra creaminess, add a splash of cream or milk if desired.
- 6
In a small skillet, melt remaining butter over medium heat until it turns golden brown and develops a nutty aroma, about 2-3 minutes. Add sage leaves and fry until crispy, then remove with a slotted spoon to drain on paper towels. Squeeze remaining lemon juice into the brown butter.
Tip: Watch the sage closely to prevent burning while keeping it crispy.
- 7
To serve, spoon parsnip puree onto each plate, top with a halibut fillet, drizzle with sage brown butter, and garnish with crispy sage leaves and fresh thyme.
Tip: Serve immediately while the halibut is still warm and flaky.
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