Roasted Halibut with Chervil Sauce
Photo by Thomas J. Story; written by Julie Chai
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
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
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
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
4
Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.
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
Directions
Step 1
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
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
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
4
Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.
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