Roasted Halibut With Chervil Sauce Recipe

Name: Roasted Halibut With Chervil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MARINADE AND FISH; 3/4 cup loosely packed chervil sprigs (1/2 oz.); 2 tablespoons finely chopped flat-leaf parsley; 1 teaspoon freshly ground coriander; 1 green onion, roughly chopped; 1/4 cup extra-virgin olive oil; 1 tablespoon lemon juice; 1 1/4 teaspoons kosher salt; 2 pounds skinned halibut fillets, cut into 6 equal portions; SAUCE; 1 cup dry white wine; 2 tablespoons finely chopped shallots; 1 teaspoon lemon juice; 6 tablespoons unsalted butter, at room temperature; 3/4 cup loosely packed chervil sprigs, plus sprigs and chive flowers for garnish; About 1/2 tsp. kosher salt

Servings: persons

MARINADE AND FISH
3/4 cup loosely packed chervil sprigs (1/2 oz.)
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon freshly ground coriander
1 green onion, roughly chopped
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 1/4 teaspoons kosher salt
2 pounds skinned halibut fillets, cut into 6 equal portions
SAUCE
1 cup dry white wine
2 tablespoons finely chopped shallots
1 teaspoon lemon juice
6 tablespoons unsalted butter, at room temperature
3/4 cup loosely packed chervil sprigs, plus sprigs and chive flowers for garnish
About 1/2 tsp. kosher salt

1
Preheat oven to 325u00b0. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry.
2
Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes.
3
Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 tbsp. at a time. Pour into a blender and whirl briefly, then add 3/4 cup chervil and pulse until finely chopped.
4
Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: MARINADE AND FISH, 3/4 cup loosely packed chervil sprigs (1/2 oz.), 2 tablespoons finely chopped flat-leaf parsley, 1 teaspoon freshly ground coriander, and more.

Yes, Roasted Halibut With Chervil Sauce 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.

Roasted Halibut With Chervil Sauce

How did you like this recipe?

Frequently Asked Questions