FLETAN RÔTI recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Boucherie West Village›Fletan Rôti Recipe

Fletan Rôti Recipe

Inspired by Boucherie West Village
Time40m
Serves4

Pan roasted halibut, Florentino, caper/brown butter sauce

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Ingredients

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For the Halibut

For the Florentino

For the Caper/Brown Butter Sauce

Method

Cooking the Halibut

  1. 1

    Prepare the Halibut

    Preheat your oven to 400°F (200°C). Season the halibut fillets with salt and black pepper. Heat olive oil in a large oven-proof skillet over medium-high heat.

  2. 2

    Sear the Halibut

    Add the halibut fillets to the skillet, skin-side down. Cook for 3-4 minutes until the skin is crispy. Flip the fillets and transfer the skillet to the oven. Roast for an additional 5-7 minutes until the fish is cooked through.

Preparing the Florentino

  1. 3

    Sauté the Spinach

    In a separate pan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add fresh spinach and cook until wilted. Season with nutmeg, salt, and pepper to taste.

Making the Caper/Brown Butter Sauce

  1. 4

    Prepare the Sauce

    In a small saucepan, melt the butter over medium heat. Continue to cook until it becomes golden brown and has a nutty aroma. Add capers and lemon juice to the browned butter and stir well. Remove from heat and mix in chopped parsley.

Serving

  1. 5

    Plate the Dish

    On each plate, place a portion of the sautéed spinach. Top with the roasted halibut and drizzle with the caper/brown butter sauce. Serve immediately.

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