Dinner

Roasted Halibut with Chervil Sauce

Name: Roasted Halibut with Chervil Sauce
Total time: 30 min
Yield: 6 servings
Ingredients: 3/4 cup loosely packed chervil sprigs (1/2 oz.); 3/4 cup loosely packed chervil sprigs, plus sprigs and chive flowers for garnish; 1 teaspoon freshly ground coriander; 1 cup dry white wine; MARINADE AND FISH; 2 tablespoons finely chopped flat-leaf parsley; 1 green onion, roughly chopped; 2 pounds skinned halibut fillets, cut into 6 equal servings; SAUCE; About 1/2 tsp. kosher salt; 1 1/4 teaspoons kosher salt; 1 tablespoon lemon juice; 1 teaspoon lemon juice; 1/4 cup extra-virgin olive oil; 2 tablespoons finely chopped shallots; 6 tablespoons unsalted butter, at room temperature

15 September 2026

Not yet ratedRate Recipe

Total Time30 Mins

Serves6

Per Serving$5.98

The recipe Roasted Halibut with Chervil Sauce can be made in roughly 30 minutes. For $5.98 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 371 calories, 30g of protein, and 23g of fat. This recipe serves 6.

Pescatarian Ketogenic Lunch Onions Fish

Method:

1
Preheat oven to 32
2
Blend marinade ingredients until very smooth.
3
Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry.
4
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.
5
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.
6
Pour into a blender and whirl briefly, then add 3/4 cup chervil and pulse until finely chopped.
7
Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.