Roasted Halibut With Asparagus And A Caper And Butter Sauce
This elegant halibut dish is a celebration of fresh flavors and simple cooking techniques. The fish is perfectly seared and then baked to tender perfection, while a flavorful buttery sauce made with zesty blood orange, briny capers, and fragrant parsley adds a burst of brightness to each bite. Served alongside vibrant asparagus, this dish is a delightful balance of savory and citrusy notes that will impress your guests and delight your taste buds.
— Constant Cookbook
Ingredients
- 160g/5¾oz unsalted butter
- 2 x 150-200g/5½-7oz halibut
- 1 shallot
- 2 tbsp baby capers
- 1 blood orange
- 2 tbsp fresh parsley
- 1 bunch asparagus
Instructions
- Preheat the oven to 220C/425F/Gas 7.
- Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through.
- Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened.
- Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat.
- In the meantime, blanch the asparagus in a pan of boiling water until tender.
- To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
Comments
No comments found.