Roasted Halibut with Radish and Brown Butter Emulsion
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant halibut dish came together on a Tuesday night when I realized I had fresh radishes and good butter on hand. The beauty of this recipe is how quickly it comes together in just 40 minutes from start to table. Halibut is packed with omega 3 fatty acids that are wonderful for heart health, and pairing it with a silky brown butter emulsion and peppery roasted radishes elevates a simple weeknight dinner into something that feels restaurant quality. The nutty depth of browned butter plays perfectly against the bright acidity of lemon and the subtle earthiness of the radishes. Trust me, this is one you'll find yourself making again and again.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- ½ kgfresh radishes(halved lengthwise)
- 6 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 4fresh thyme sprigs
- 3garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspooncracked black pepper
- 59 mldry white wine
Detail level
Instructions
- 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
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
Place the radishes in the oven and roast for 15 minutes until they begin to caramelize at the edges.
- 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
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
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
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
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.
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