Roasted Halibut with Rocket

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.