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.

Jerry Traunfeld
This Story Originally Appeared On sunset.com

Gallery

Thomas J. Story

Recipe Summary

total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Source

Poppy, Seattle

Nutrition Facts

326 calories; calories from fat 54%; protein 33g; fat 20g; saturated fat 8.5g; carbohydrates 3.6g; fiber 0.5g; sodium 375mg; cholesterol 79mg.