Roasted Halibut with Radish and Brown Butter Emulsion

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the halibut fillets dry with paper towels and season both sides generously with kosher salt and cracked black pepper.

   Tip: Drying the fish ensures a better sear and prevents steaming during cooking.

2. 2

   Toss the halved radishes with 2 tablespoons of olive oil, minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Spread them cut-side down on a separate baking sheet.

   Tip: Roasting radishes mellows their peppery bite and brings out natural sweetness.

3. 3

   Place the radishes in the oven and roast for 15 minutes until they begin to caramelize at the edges.

4. 4

   While radishes roast, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place halibut fillets skin-side up and sear for 3 minutes until the bottom is golden.

   Tip: Don't move the fish while searing—this creates a flavorful crust.

5. 5

   Transfer the skillet to the oven alongside the radishes. Bake the halibut for 8-10 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Halibut cooks quickly; check doneness a minute early to avoid overcooking.

6. 6

   While fish and radishes finish cooking, prepare the brown butter sauce. In a small saucepan over medium heat, melt 6 tablespoons of butter with thyme sprigs, swirling occasionally for 5-7 minutes until the butter turns amber-colored and nutty-smelling.

   Tip: Watch carefully as brown butter can burn quickly once it reaches the desired color.

7. 7

   Remove the brown butter from heat and stir in the fresh lemon juice and a pinch of salt, then strain out the thyme sprigs.

8. 8

   Arrange roasted radishes and halibut on serving plates, drizzle the brown butter emulsion over top, and finish with a sprinkle of fleur de sel if desired.

   Tip: Serve immediately while the halibut is still warm and the radishes are crispy.