Roasted Halibut with Spring Peas and Lemon Beurre Blanc

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Pat halibut fillets dry with paper towels and arrange on the prepared baking sheet. Season both sides with sea salt and black pepper.

   Tip: Dry fish ensures better browning and prevents steaming.

3. 3

   In a small bowl, combine panko breadcrumbs, grated parmesan, minced garlic, and 1 tablespoon chopped dill. Drizzle with 1 tablespoon olive oil and mix until crumbly.

   Tip: This topping will become golden and crispy during roasting.

4. 4

   Sprinkle the breadcrumb mixture evenly over each halibut fillet, gently pressing it onto the surface.

   Tip: Don't press too hard or the fish will become dense.

5. 5

   Roast in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Cooking time depends on fillet thickness; check for doneness at 12 minutes.

6. 6

   While fish roasts, prepare the beurre blanc: melt 1 tablespoon butter in a saucepan over medium heat. Add minced shallot and sauté for 2 minutes until softened.

   Tip: Keep heat moderate to prevent browning the shallots.

7. 7

   Pour in white wine and lemon juice, then simmer for 3-4 minutes until reduced by half. Reduce heat to low and whisk in remaining 5 tablespoons of butter, one piece at a time, until fully incorporated and creamy.

   Tip: Add butter slowly while whisking to create a silky emulsion.

8. 8

   Heat peas in a small pot with 1 tablespoon butter and season with salt and pepper. Cook for 3-4 minutes until warmed through.

   Tip: If using frozen peas, they cook very quickly.

9. 9

   Divide roasted halibut among four serving plates. Spoon warm peas alongside the fish and drizzle lemon beurre blanc over the top.

   Tip: Serve immediately while the sauce is warm.

10. 10

    Garnish with remaining fresh dill and a light sprinkle of fleur de sel for finishing.

    Tip: Fresh herbs add brightness and visual appeal to the finished dish.