Roasted Halibut
Teri
Halibut with Zucchini and butter sauce - all in one pan.
ingredients
- 1 1/2 pounds skinless halibut fillet (cut into 4 pieces)
- 2 teaspoons olive oil
- salt and pepper
- 1 pound zucchini, cut diagonally into 3/4 inch slices
- 1 tablespoon mined onion
- 1 tablespoon white-wine vinegar
- 1 tablespoon dry white wine
- 1/2 cup chilled butter cut into 8
- 1 tablespoon chopped fresh flat-leaf parsley
directions
- 1
Preheat oven to 500F. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10 x 15 rimmed baking sheet.
- 2
In a small bowl, toss zucchini with the remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.
- 3
While fish roast, combine onion, vinegar, wine, and 1/4 cup water in a small saucepan; bring to boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each additional melt before adding the next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.
Source: Everyday Food
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