Roasted Halibut with Watercress

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.