Roasted Halibut with Artichoke Beurre Blanc - Innit

Ingredients

2 Servings

Meat & Seafood

  • Halibut Fillet 2 pieces

Canned/Bottled Goods

  • Marinated Artichoke Heart 7 oz

Beverage

  • White Wine 1/4 cup

Produce

  • Lemon 1/2

  • Fresh Thyme 3 sprigs

  • Fresh Shallot 1/2

  • Fresh Chives 1/4 bunch

  • Spinach 6

Spices

  • Kosher Salt 1 1/2 Tbsp

  • Black Pepper 5/8 tsp

Dairy & Eggs

  • Unsalted Butter 1/2 cup

  • Heavy Cream 1/4 cup

Pantry

  • Sundried Tomatoes 3.5 oz

  • Extra Virgin Olive Oil 1/3 cup

Preparation

  1. Prepare Vegetables

    Mince shallot and chives.

    • 1/2, minced Fresh Shallot
    • 1/4 bunch, minced Fresh Chives
  2. Prepare Halibut

    Set oven to broil (low). Oil a small sheet pan and sprinkle with salt. Place fish fillets, skin side down, onto sheet tray. Brush with oil and season with salt. Place 1 tablespoon of butter and a sprig of thyme on each piece of fish. Season with black pepper.

    • 2 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Kosher Salt
    • 2 pieces, 5 oz Halibut Fillet
    • 2 Tbsp Unsalted Butter
    • 2 sprigs Fresh Thyme
    • 1 pinch Black Pepper
  3. Create Beurre Blanc

    Heat 2 tbsp oil in a small skillet over medium heat. Sauté shallots for 5 minutes or until softened. Add thyme and white wine. Reduce until half remains. Turn off heat and squeeze lemon juice into the pan. Add the butter, a tablespoon at a time, whisking rapidly to create a sauce. Whisk in cream and add tomatoes, artichokes and chives. Season with salt and black pepper and drizzle in remaining oil.

    • 3 Tbsp Extra Virgin Olive Oil
    • 1 sprig Fresh Thyme
    • 1/4 cup, dry White Wine
    • 1/2, juice Lemon
    • 1/2 cup, cold, sliced Unsalted Butter
    • 1/4 cup Heavy Cream
    • 3.5 oz Sundried Tomatoes
    • 7 oz Marinated Artichoke Heart
    • 1/2 Tbsp Kosher Salt
    • 1/2 tsp Black Pepper
  4. Cook Halibut

    Broil fish on middle rack for 10 minutes or until cooked through. Remove thyme before plating.

  5. Serve

    Reheat sauce if necessary. Spoon sauce on a plate, arranging artichokes and tomatoes on the sides. Place a piece of fish in the center and garnish with spinach leaves.

    • 6 Spinach

Nutrition

  Amount per
serving
Daily value percentage
Calories 1090 kcal  
Total Fat 89.0 g 114%
Total Saturated Fat 38.0 g 192%
Unsaturated Fat 51 g  
Cholesterol 210 mg 70%
Sodium 5730 mg 250%
Total Carbohydrate 28 g 10%
Good Source: Fiber 10 g 37%
Sugars Total 3 g  
Excellent Source: Protein 37 g 73%
Excellent Source: Vitamin C 116 mg 130%
Calcium Ca 267 mg 20%
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By Innit Culinary Team