Thyme-Crusted Buttery Halibut with Parsley Sauce

Name: Thyme-Crusted Buttery Halibut with Parsley Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams skinless halibut fillet, cut into 8 pieces; 1 Tbsp fresh lemon juice; 59 milliliters extra-virgin olive oil; 237 milliliters parsley leaves; 4 servings Salt and freshly ground pepper; 1 Tbsp chopped shallot; 1 Tbsp thyme leaves; 2 Tbsps unsalted butter; 59 milliliters Wondra flour

Thyme-Crusted Buttery Halibut with Parsley Sauce is a pescatarian main course. One serving contains 359 calories, 33g of protein, and 22g of fat. This recipe serves 4. A mixture of parsley leaves, butter, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

In a mini food processor, combine the parsley with the olive oil, shallot and lemon juice and process to a coarse puree. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Parsley

Shallot

Equipment you will use

Food Processor

In a shallow bowl, mix the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Press 1 tablespoon of the thyme leaves onto the halibut and dredge in the flour, shaking off the excess.

Ingredients you will need

Thyme

Halibut

Pepper

All Purpose Flour

Salt

Equipment you will use

Bowl

In a large nonstick skillet, melt the butter. When the foam subsides, add the halibut pieces and cook over moderately high heat, turning once, until golden brown and just cooked, about 3 minutes per side. Reduce the heat to moderate if the fish is getting too dark.

Ingredients you will need

Halibut

Butter

Fish

Equipment you will use

Frying Pan

Transfer the halibut to plates and sprinkle with the remaining 1 teaspoon of thyme leaves.

Ingredients you will need

Thyme

Halibut

Serve with the parsley sauce.

Ingredients you will need

Parsley

Sauce

Equipment

Food Processor

Bowl

Frying Pan

Ingredients

Servings:

680grams

skinless halibut fillet, cut into 8 pieces 1Tbsp

fresh lemon juice 59milliliters

extra-virgin olive oil 237milliliters

parsley leaves 4servings

Salt and freshly ground pepper 1Tbsp

chopped shallot 1Tbsp

thyme leaves 2Tbsps

unsalted butter 59milliliters

Wondra flour

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.