Josper Halbut Recipe

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with olive oil, chopped thyme, kosher salt and pepper on a rimmed baking sheet, cut side down in a single layer.

Roast in the oven for 25–30 minutes, or until potatoes are golden brown and crisp at the edges and tender through when pierced with a paring knife. Turn once halfway if necessary for even browning.

Keep warm in a low oven (200°F/95°C) while you cook the halibut and finish sauces.

If using fresh peppers/tomatoes: char whole red bell peppers and tomatoes over a gas flame or under a broiler until blackened all over; place in a covered bowl for 10 minutes, then peel and remove seeds.

In a blender or food processor, add roasted red peppers, roasted tomatoes, toasted almonds, torn bread, garlic clove, smoked paprika, sherry vinegar, and olive oil. Pulse to a slightly coarse purée — rustic texture is desired. If too thick, add 1–2 teaspoons of water or olive oil to loosen.

Taste and season with salt and crushed red pepper flakes if using. Transfer to a bowl and hold at room temperature or gently warm; the romesco can be made ahead and refrigerated for up to 2 days (bring to room temperature before serving).

Finely chop yellow tomatoes (or halve and purée briefly if very ripe). In a small saucepan over medium heat, sweat the minced shallot in 1 teaspoon of butter or a little olive oil until soft and translucent, about 2 minutes.

Add the chopped/puréed yellow tomatoes and cook gently until most liquid reduces and mixture thickens slightly, about 6–8 minutes.

Deglaze the pan with the dry white wine and white wine vinegar, simmer 1–2 minutes to reduce the alcohol and concentrate flavor. Remove from heat and cool slightly.

Return to very low heat or a warm bowl over a pot of simmering water. Whisk in the cold cubed butter, a few pieces at a time, whisking constantly to emulsify into a glossy butter sauce (monter au beurre). Once all butter is incorporated, whisk in lemon juice, season with salt and white pepper. Keep warm (do not boil) until service.

Pat halibut fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes.

Preheat a heavy cast-iron skillet or a very hot griddle over medium-high heat until smoking hot. If you have a Josper grill/oven, preheat it to a very high temperature and use it instead for a similar char; otherwise a cast-iron pan achieves a similar result.

Add neutral oil to the pan and carefully place fillets presentation side down. Sear without moving for 2–3 minutes until a deep golden crust forms. Flip and lower heat to medium.

Add 2 tablespoons unsalted butter to the pan and, spooning the melted butter over the tops of the fillets (baste) for 1–2 minutes, finishing the cook. Halibut should reach an internal temperature of 130–135°F (54–57°C) for moist, just-done flesh. If using Josper, finish in the oven for 1–2 minutes if needed.

Transfer fillets to a warm plate and rest for 1–2 minutes. Optionally, add 1 tablespoon extra butter to the pan and swirl into pan juices to spoon over the fish at service.

Spread a spoonful (about 2 tablespoons) of rustic romesco on each plate to one side. Spoon 1½–2 tablespoons of warm yellow tomato butter next to the romesco or lightly over the fish.

Place a halibut fillet on the romesco and/or butter, spoon a little of the pan jus and optional finishing butter over the fish.

Arrange a handful of crispy fingerling potatoes beside the fish. Garnish with microgreens or chopped parsley and serve with a lemon wedge.

Serve immediately while the fish is warm and sauces are glossy.