This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 6-5 ounce pieces halibut
- Freshly ground salt and pepper
- 2 T. olive oil
- 3 large lemons, cut in half, seeds removed
- 18 baby potatoes, cut in half
- 6 whole cloves garlic
- 1 c. strong chicken stock
- 1 sprig rosemary, 5 to 6 inches long, leaves removed and minced
- 2 T. cold butter, cut into small cubes
- Extra rosemary sprigs for garnish
Directions:
Step 1: Heat the oven to 400 degrees.
Step 2:In a large Dutch oven, heat the olive oil and place the lemons and potatoes, cut side down in the pan and fill in empty spots with the garlic cloves. Top with the lid. Cook for 7 minutes over medium heat. Do not turn the lemons or potatoes.
Step 3: Remove the lid and lemons, potatoes, and garlic. Pour in the stock into the pan and add the rosemary. Top with the halibut. Sprinkle each piece of halibut with a little salt and pepper. Cover the pan with aluminum foil and place in the oven for 7 minutes. Remove the foil and roast an additional 8 minutes.
Step 4: Remove the chalibut, potatoes, land garlic to a serving platter. Place the lemons in a strainer over a bowl. Squeeze out the lemons and strain out the seeds. Reserve the lemon peels. Pour the remaining liquid from the pan through the strainer. Return the liquid to the pan and whisk in the butter cubes one at a time, to slightly thicken the sauce. The sauce will taste like a beurre blanc but will not be nearly as thick. Check for seasoning and add a pinch of salt and/or pepper if needed. Pour the sauce over the fish and vegetables.
Step 5: Garnish with lemon shells and extra rosemary sprigs, and serve.
Makes 4 servings.