Recipe — 25 minutes · serves 2 · Moderate
Pan-Roasted Halibut with Brown Butter
Thick Pacific halibut, golden on the outside and just set through, spooned with nutty brown butter and capers.
Buy the fish for this recipe
Ingredients
- —2 halibut fillets, about 200 g each, 3 cm thick
- —1 tbsp neutral oil
- —60 g unsalted butter
- —1 tbsp capers, drained
- —Juice of half a lemon
- —Chopped parsley, salt and pepper
Method
- 01
Pat the halibut dry and season both sides. Heat the oven to 200°C.
- 02
Sear in a hot oven-safe pan for 3 minutes until a deep crust forms, then flip.
- 03
Transfer the pan to the oven for 4–6 minutes. Halibut is done at 52°C in the centre — it goes chalky above 57°C.
- 04
Lift the fish out and rest it. Put the pan back on medium heat with the butter and swirl until it smells like hazelnuts.
- 05
Off the heat, add the capers, lemon and parsley, and spoon the sauce over the fish.
From the counter: Halibut is lean. Pull it early — carry-over heat finishes the job while it rests.