Pan Seared Halibut Recipe
roasted Brussels sprouts & butternut squash, baby parsnips and carrots, potato croquette, sauce beurre blanc
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Trim the Brussels sprouts, cut the butternut squash into cubes, and slice the parsnips and carrots into uniform pieces.
- 2
Roast the Vegetables
Toss the Brussels sprouts, butternut squash, parsnips, and carrots with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized.
- 3
Prepare the Sauce Beurre Blanc
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté until translucent. Pour in the white wine and lemon juice, and let simmer until reduced by half. Gradually whisk in the remaining butter until the sauce is emulsified. Season with salt and pepper to taste.
- 4
Cook the Halibut
Heat a non-stick skillet over medium-high heat and add a tablespoon of olive oil. Season the halibut fillets with salt and pepper. Once the oil is hot, place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes, or until they are opaque and flake easily with a fork.
- 5
Prepare the Potato Croquettes
Cook potato croquettes according to package instructions, typically in an oven or fryer until golden brown.
- 6
Assemble the Plate
On each plate, arrange the roasted vegetables alongside a piece of halibut, add a potato croquette, and drizzle the sauce beurre blanc over the fish. Serve immediately.