Roasted Halibut with Spring Peas and Lemon Beurre Blanc
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy enough for company. Halibut is wonderfully lean and packed with omega 3 fatty acids that are great for your heart, plus it has such a delicate flavor that really shines with simple preparations. The crispy panko topping adds wonderful texture, while the silky lemon beurre blanc ties everything together beautifully. Fresh spring peas complete the plate with their natural sweetness, and honestly, the whole thing is easier to make than it looks. You'll have an elegant meal on the table faster than you'd expect.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- 473 mlfrozen or fresh peas
- 6 tablespoonsbutter(divided)
- 2lemon(juiced, about 4 tablespoons)
- 1shallot(minced)
- 237 mldry white wine
- 237 mlpanko breadcrumbs
- 3 tablespoonsparmesan cheese(grated)
- 2 tablespoonsfresh dill(chopped)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1garlic clove(minced)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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
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.
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