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Photo: Thomas J. Story Photo by: Photo: Thomas J. Story

Roasted Halibut with Chervil Sauce

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.

Sunset APRIL 2013

  • Yield: Serves 6
  • Total:30 Minutes


  • 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
  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 54%
  • Protein: 33g
  • Fat: 20g
  • Saturated fat: 8.5g
  • Carbohydrate: 3.6g
  • Fiber: 0.5g
  • Sodium: 375mg
  • Cholesterol: 79mg

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Roasted Halibut with Chervil Sauce recipe