Photo: Thomas J. Story
Total Time
30 Mins
Yield
Serves 6

The gentle licorice-like flavor of chervil leads a swirl of spring flavors in this refined, party-worthy dish. All you need are little steamed new potatoes on the side. It's fast and easy--just be sure not to overcook the delicate halibut.

How to Make It

Step 1

Preheat oven to 325°. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry.

Step 2

Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes.

Step 3

Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 tbsp. at a time. Pour into a blender and whirl briefly, then add 3/4 cup chervil and pulse until finely chopped.

Step 4

Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.

Poppy, Seattle

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