Roasted Halibut with Parsnip Puree and Crispy Sage

Instructions

1. 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. 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. 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. 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. 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. 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. 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.