Herb-Roasted Halibut Recipe

Name: Herb-Roasted Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 6 baby potatoes (creamers, red new potatoes, or Yukon golds); Kosher salt; 3 tablespoons virgin olive oil; 8 ounces white domestic mushrooms, trimmed and cut into 1/4-inch slices; 12 shiitake mushrooms, stems reserved and caps cut into 1/4-inch slices; 1 3/4 cups Chicken Stock or low-salt canned chicken broth; 1 tablespoon chopped thyme leaves; 2 leeks, green part only, well washed and cut on the diagonal into 1/2-inch slices; 1 tablespoon butter; Freshly ground black pepper; 4 halibut steaks or fillets, 6 ounces each; Kosher salt and freshly ground black pepper; 2 teaspoons chopped fresh herbs (tarragon, savory, or parsley); 1 teaspoon herbes de Provence; 2 tablespoons virgin olive oil

Servings: persons

6 baby potatoes (creamers, red new potatoes, or Yukon golds)
Kosher salt
3 tablespoons virgin olive oil
8 ounces white domestic mushrooms, trimmed and cut into 1/4-inch slices
12 shiitake mushrooms, stems reserved and caps cut into 1/4-inch slices
1 3/4 cups Chicken Stock or low-salt canned chicken broth
1 tablespoon chopped thyme leaves
2 leeks, green part only, well washed and cut on the diagonal into 1/2-inch slices
1 tablespoon butter
Freshly ground black pepper
4 halibut steaks or fillets, 6 ounces each
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh herbs (tarragon, savory, or parsley)
1 teaspoon herbes de Provence
2 tablespoons virgin olive oil

1
For the ragout:
2
Place the potatoes in a large saucepan with cold, salted water to cover and bring to a boil over high heat.
3
Reduce the heat to medium and simmer until the potatoes are tender, 30 to 35 minutes.
4
Cool and cut each potato into 6 pieces.
5
In a medium saucepan, heat 1 tablespoon of the olive oil over high heat until just smoking.
6
Add the white mushrooms and shiitake stems and saute for 1 minute.
7
Add the stock and thyme and bring to a boil.
8
Reduce the heat to medium and simmer about 15 minutes, until the broth is full-flavored.
9
Strain the broth, discarding the solids.
10
In a medium saute pan over medium heat, heat the remaining 2 tablespoons of olive oil until just smoking and saute the shiitake caps until light golden brown, 1 to 2 minutes.
11
Add the leeks and butter, cover, and cook until the leeks are tender, 6 to 7 minutes.
12
Season with salt and pepper and remove from the heat.
13
Add the potatoes to the leek mixture, stir in the mushroom broth, and bring to a boil over high heat.
14
Reduce the heat to medium and simmer 5 minutes.
15
Taste and season with salt and pepper.
16
For the halibut:
17
Preheat the oven to 400F.
18
Season the fish with salt and pepper and sprinkle on one side with the fresh herbs and herbes de Provence.
19
In a medium nonstick skillet, heat the olive oil over medium-high heat until shimmering.
20
Add the fish, herb-side down, and sear until golden.
21
Place in the oven and roast without turning until opaque and medium rare, 7 to 10 minutes, depending on thickness.
22
Alternatively, you can continue to cook the fish on top of the stove, turning once, until medium-rare, 3 to 4 minutes on each side.
23
To serve:
24
Divide the ragout among 4 warm, shallow serving bowls and top with a halibut fillet.
25
Serve immediately.
26
Variation:
27
Serve mushroom ragout with:
28
Snapper, instead of Potato Galette and Port Wine Sauce
29
Salmon, instead of Lentils and Red Wine Sauce
30
Roasted cod, instead of Confit Bayaldi

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 baby potatoes (creamers, red new potatoes, or Yukon golds), Kosher salt, 3 tablespoons virgin olive oil, 8 ounces white domestic mushrooms, trimmed and cut into 1/4-inch slices, and more.

Yes, Herb-Roasted Halibut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Roasted Halibut

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