A whole roasted halibut gently cooked, basted with foamy lemon-herb butter, and served with golden breadcrumbs seasoned with paprika, red onion, and white vinegar to add depth, acidity, and crunch without overpowering the fish.
Ingredients
- 2.2 kg whole halibut, gutted and scaled, ready to cook
- 3 pieces organic lemons
- 120 g good quality unsalted butter
- 1 bunch fresh flat-leaf parsley
- 0.5 bunches fresh dill
- 8 sprigs fresh thyme
- 5 tbsp extra-virgin olive oil
- 1 piece red onion
- 70 g fine dry breadcrumbs or panko
- 2 tbsp white wine vinegar
- 1 tsp sweet smoked paprika
- 1 pinch ground cayenne pepper
- 2 cloves fresh garlic
- to taste fine salt
- to taste whole black peppercorns
Method
- Remove the halibut from the refrigerator and let it come up toward room temperature for 20 to 30 minutes. Pat it completely dry with paper towels, especially inside the cavity and across the skin: a dry surface roasts better and avoids steaming.
- Preheat the oven to 190 °C (convection). Place a large baking sheet or heavy-duty roasting pan in the oven during preheating for at least 15 minutes: direct contact with the hot metal helps cook the underside of the fish evenly.
- Prepare the aromatics: slice part of the lemons into rounds about 5 mm thick, reserving the rest for zest and juice. Lightly crush the garlic. Coarsely chop some of the parsley and dill, setting aside nice whole leaves for the final garnish.
- Season the halibut inside and out with fine salt and freshly ground pepper. Stuff the cavity with the lemon rounds, crushed garlic, fresh thyme sprigs, and part of the herbs. Brush the skin evenly with olive oil: it should glisten lightly without being overly greasy.
- Carefully place the fish onto the hot, parchment-lined baking sheet, with the thickest part facing toward the back or center of the oven. Roast at 190 °C for 30 to 35 minutes, until the skin sizzles gently, begins to tighten, and clear juices bead near the head.
- While the fish is roasting, prepare the breadcrumbs. Heat a skillet over medium heat (around 150 °C) with olive oil for 2 minutes. Add the finely minced red onion and cook for 4 to 5 minutes, stirring, until soft, translucent, and glossy without browning.
- Add the breadcrumbs, paprika, and cayenne pepper to the skillet. Toast for 4 to 5 minutes over medium heat, stirring constantly, until the breadcrumbs turn a vibrant golden blond and sizzle briskly. Turn off the heat, immediately deglaze with the white wine vinegar for 30 seconds, stirring to cook off the harsh acidity.
- Check the halibut for doneness: insert an instant-read probe into the thickest part near the backbone to confirm an internal temperature of 52 °C (or check with the tip of a knife to ensure the flesh separates into large, pearlescent flakes with no resistance or translucent spots). Roast for an additional 3 to 4 minutes if needed.
- Remove the halibut from the oven and tent it loosely with aluminum foil. Let it rest for 8 to 10 minutes at room temperature so the internal temperature reaches about 55 °C and the juices redistribute throughout the flesh.
- While the fish rests, prepare the lemon butter. Melt the butter in a small saucepan over medium-low heat for 3 to 4 minutes until it stops sputtering, a fine foam forms, and the milk solids turn a nutty golden brown (about 130 °C). Immediately remove from the heat, then whisk in the lemon zest, lemon juice, and chopped herbs for 30 seconds.
- Generously spoon half of the warm lemon brown butter (cooled to about 50 °C) over the warm halibut. Scatter the reserved fresh parsley and dill leaves over the top.
- Present the whole halibut at the table. Lift the fillets off the central bone, transfer to warm plates, spoon the warm crispy breadcrumbs alongside, and drizzle with the remaining lemon butter and pan juices.
Nutrition
Per serving
- Energy
- 989.6 kcal
- Protein
- 108.27 g
- Carbohydrate
- 23.01 g
- Fat
- 52.57 g
- Fibre
- 4.09 g
- Calcium
- 40.4 mg
- Iron
- 1.3 mg
- Magnesium
- 18.94 mg