Roasted Halibut with Watercress
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just under 40 minutes and tastes restaurant quality. Halibut is a lean white fish that's packed with omega 3 fatty acids, making it as good for your body as it is delicious on your plate. The peppery watercress creates a bright counterpoint to the delicate fish, while capers and fresh lemon juice add that sophisticated tang that makes everyone think you've spent hours in the kitchen. The whole dish is a celebration of simple, quality ingredients let to shine on their own.
Ella x
Ingredients
- 113 ghalibut fillets(skin-on, patted dry)
- 946 mlfresh watercress(loosely packed)
- 2shallots(thinly sliced)
- 4 tbspextra virgin olive oil
- 3 tbspunsalted butter(cold, cubed)
- 3 tbspfresh lemon juice
- 2 tbspcapers(drained and rinsed)
- 237 mlwhite wine(dry)
- 1 tspsea salt
- 1 tspfreshly ground black pepper
- 1 tsplemon zest
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly brush with olive oil.
Tip: Preheating ensures even cooking and helps achieve a golden crust on the fish.
- 2
Season the halibut fillets generously on both sides with sea salt and pepper. Place skin-side down on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Top each fillet with a sprig of fresh thyme.
Tip: Pat the fish completely dry before seasoning to promote better browning.
- 3
Roast the halibut in the preheated oven for 12-15 minutes, until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Tip: Avoid overcooking; halibut continues to cook slightly after removal from heat.
- 4
While the fish roasts, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the sliced shallots and sauté for 4-5 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel to drain.
Tip: Watch the shallots carefully to prevent burning; they should be golden, not dark brown.
- 5
In a small saucepan, combine the white wine and fresh lemon juice over medium heat. Simmer until reduced by half, about 2 minutes.
Tip: Reducing the wine concentrates its flavor and acidity.
- 6
Remove the saucepan from heat and whisk in the cold butter cubes one at a time until fully incorporated and the sauce is creamy and emulsified. Stir in the capers and lemon zest. Taste and adjust seasoning if needed.
Tip: Keep the heat low when adding butter to prevent the sauce from breaking. Work quickly to keep the butter from melting completely.
- 7
Toss the fresh watercress with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Divide evenly among four serving plates.
Tip: Don't dress the watercress too far in advance, as it wilts quickly.
- 8
Place a roasted halibut fillet on top of each watercress bed. Drizzle the lemon-caper beurre blanc around and over the fish, then garnish with the crispy shallots. Serve immediately.
Tip: Serve the fish while it's still warm for the best flavor and texture contrast with the cool watercress.
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