Halibut Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.

Toss the prepared mushrooms with 1 tbsp olive oil, minced garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper on the baking sheet, spreading them in a single layer so they roast rather than steam.

Roast for 15–20 minutes, stirring once halfway through, until the mushrooms are deeply browned at the edges and tender. Remove from oven and keep warm. Reserve any pan juices for the sauce.

Pat the halibut fillets dry with paper towels. Season both sides with kosher salt (about 1.5 tsp total for all pieces) and freshly ground black pepper.

If using, lightly dust each fillet with the 2 tbsp flour, shaking off excess — this helps form a thin crust and aids browning.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbsp olive oil and heat until shimmering.

Sear the halibut fillets, presentation-side down first, for 3–4 minutes without moving them so a golden crust forms. Flip and cook for another 2–3 minutes, or until the fish registers 125–130°F (51–54°C) for medium doneness and flakes easily but is still moist. Transfer fillets to a warm plate and tent loosely with foil to rest while you make the sauce.

In the same skillet used for the halibut (wipe out if there is excessive burned residue, but keep brown bits), reduce heat to medium. Add 6 tbsp unsalted butter.

Cook the butter, swirling the pan occasionally, until the butter melts, foams, and the milk solids turn golden-brown and smell nutty — about 3–4 minutes. Watch closely so it doesn't burn.

Add the 2 tbsp drained capers and 2 tbsp white wine (or stock) to the browned butter. The liquid will sizzle; use a wooden spoon to scrape up any browned bits from the pan.

Stir in 2 tbsp fresh lemon juice and 2 tbsp chopped parsley. Taste and adjust: add a pinch more salt only if needed (capers are salty). If you reserved mushroom pan juices, add a teaspoon or two to deepen flavor.

Remove the pan from heat and, if desired, stir in 1 tsp lemon zest and 1 tsp extra virgin olive oil for gloss.

Place a portion of roasted mushrooms on each serving plate. Set a halibut fillet atop the mushrooms.

Spoon the warm brown butter–caper sauce evenly over the halibut and around the mushrooms.

Garnish with remaining chopped parsley or microgreens. Serve immediately with lemon wedges on the side if desired.