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Roasted Halibut with Chervil Sauce

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.

Ingredients

  • MARINADE AND FISH
  • 3/4 cup loosely packed chervil sprigs (1/2 oz.)
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 teaspoon freshly ground coriander
  • 1 green onion, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 1/4 teaspoons kosher salt
  • 2 pounds skinned halibut fillets, cut into 6 equal portions
  • SAUCE
  • 1 cup dry white wine
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon lemon juice
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup loosely packed chervil sprigs, plus sprigs and chive flowers for garnish
  • About 1/2 tsp. kosher salt

Nutrition Information

  • calories 326
  • caloriesfromfat 54 %
  • protein 33 g
  • fat 20 g
  • satfat 8.5 g
  • carbohydrate 3.6 g
  • fiber 0.5 g
  • sodium 375 mg
  • cholesterol 79 mg

How to Make It

  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.

  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.

  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.

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

Poppy, Seattle