Description

This recipe features tender halibut fillets baked to perfection, achieving a delicate flakiness within and a subtle golden crispness on the surface. Each piece is enveloped in a rich, herbaceous sauce, offering a harmonious blend of savory notes and fresh aromatics. The dish is finished with a sprinkle of fresh chives, adding a bright, verdant touch.

Ingredients

* 2 halibut fillets (6 oz each), skinless
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons unsalted butter
* 1 clove garlic, minced
* 1/2 cup heavy cream
* 1/4 cup chicken broth (or vegetable broth)
* 1 tablespoon fresh lemon juice
* 1 tablespoon chopped fresh parsley
* 1 teaspoon chopped fresh thyme
* 1 tablespoon chopped fresh chives, plus more for garnish
* 2 tablespoons panko breadcrumbs (optional, for extra crispness)

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Instructions

Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
Pat the halibut fillets dry with paper towels. Season both sides with salt and pepper.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the heavy cream, chicken broth, lemon juice, parsley, and thyme. Bring to a gentle simmer, then reduce heat to low and let it thicken slightly for 2-3 minutes. Stir in 1 tablespoon of chives.
Place the seasoned halibut fillets in the prepared baking dish. Pour the creamy herb sauce evenly over the fish.
If desired, sprinkle the panko breadcrumbs over the top of the fish for an extra crispy crust.
Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. For a crispier top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
Remove from oven, garnish with additional fresh chives, and serve immediately.

Notes

* Ensure fish is completely thawed and patted dry for best results.

* Halibut is cooked when it reaches an internal temperature of 145°F (63°C).

* For a lighter sauce, substitute half-and-half for heavy cream.

* Other white fish like cod or snapper can be used as a substitute for halibut.

* Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 450
Fat: 28g
Carbohydrates: 8g
Protein: 40g