Roasted Halibut with Rocket
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under 40 minutes and tastes absolutely elegant. Halibut is wonderfully lean and packed with omega 3 fatty acids, making it as good for your body as it is delicious. The peppery rocket adds a fresh, vibrant contrast to the delicate fish, while the garlic butter and crispy panko topping create layers of flavor that feel restaurant quality. Best of all, you likely have most of these ingredients in your kitchen already, so there's no need for a special shopping trip.
Ella x
Ingredients
- 4halibut fillets(about 150g each, skin removed)
- 150 gfresh rocket(washed and dried)
- 100 gbutter(divided)
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 50 gpanko breadcrumbs
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly cracked black pepper
- 100 mlwhite wine
- 1shallot(finely diced)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 200°C. Make the garlic breadcrumbs by heating 25g butter in a small pan over medium heat, add minced garlic and cook for 1 minute until fragrant. Toss in panko breadcrumbs and toast for 2-3 minutes until golden brown, then set aside.
Tip: Watch the breadcrumbs closely as they can burn quickly. Stir constantly.
- 2
Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry fish ensures better browning and a crispier exterior.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, gently place the halibut fillets skin-side up and sear for 3 minutes until the bottom is lightly golden.
Tip: Don't move the fish while searing - this helps develop a nice crust.
- 4
Transfer the skillet to the preheated oven and roast the halibut for 12-14 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The residual heat will continue cooking the fish even after you remove it, so avoid overcooking.
- 5
While the fish roasts, make the lemon beurre blanc. In a small saucepan, combine white wine and diced shallot over medium heat. Simmer until the wine reduces to about 2 tablespoons, approximately 4-5 minutes.
Tip: Reduction concentrates the flavor - don't skip this step.
- 6
Remove the pan from heat and whisk in the remaining 75g of cold butter, a few pieces at a time, until fully emulsified. Add lemon juice and lemon zest, then season with a pinch of salt and pepper.
Tip: Keep the sauce warm but not hot to prevent the butter from breaking.
- 7
Toss the fresh rocket with 1 tablespoon of the beurre blanc (or a drizzle of olive oil if preferred) and arrange on serving plates.
Tip: Rocket becomes soft quickly, so dress it just before serving.
- 8
Top each bed of rocket with a roasted halibut fillet and drizzle the remaining lemon beurre blanc around the plate. Sprinkle the crispy garlic breadcrumbs over the fish and serve immediately.
Tip: The warm fish will slightly wilt the rocket, creating a pleasant contrast in textures.
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