Ingredients with Measurements:
- 4 halibut fillets (6 oz each)
- Salt and pepper
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 1/4 cup chopped shallots
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup heavy cream
Special equipment needed:
- Baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the halibut fillets with salt and pepper on both sides.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the halibut fillets to the skillet and cook for 2-3 minutes on each side until lightly browned.
5. Transfer the halibut fillets to a baking dish and bake in the preheated oven for 10-12 minutes or until cooked through.
6. While the halibut is baking, prepare the Bercy sauce.
7. In a saucepan, combine the white wine and shallots and bring to a boil over medium-high heat.
8. Reduce the heat to low and simmer until the liquid has reduced by half.
9. Add the butter to the saucepan and whisk until melted.
10. Add the parsley, chives, and tarragon to the saucepan and whisk to combine.
11. Add the heavy cream to the saucepan and whisk until the sauce is smooth.
12. Season the sauce with salt and pepper to taste.
13. Remove the halibut from the oven and spoon the Bercy sauce over the top.
14. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Bake at 375°F
Serving size:
4 servings
Nutritional information:
Calories: 375
Fat: 22g
Protein: 32g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 280mg
Substitutions for ingredients:
- Halibut fillets can be substituted with any other firm white fish such as cod or sea bass.
- Dry white wine can be substituted with chicken or vegetable broth.
- Shallots can be substituted with finely chopped onions.
Variations:
- Add sliced mushrooms to the Bercy sauce for a mushroom and herb sauce.
- Top the halibut fillets with breadcrumbs and Parmesan cheese before baking for a crispy topping.
- Serve the halibut fillets with a side of roasted vegetables or a green salad.
Tips and tricks:
- Make sure to pat the halibut fillets dry with paper towels before seasoning to ensure a crispy crust.
- Use a meat thermometer to ensure the halibut is cooked through to an internal temperature of 145°F.
- If the Bercy sauce is too thick, add a splash of white wine or chicken broth to thin it out.
Storage instructions:
Leftover halibut and Bercy sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the halibut and Bercy sauce in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the halibut fillets on a bed of steamed rice or mashed potatoes and spoon the Bercy sauce over the top. Garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley, chives, or tarragon can be used as a garnish.
Pairings:
Pair the baked halibut with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables or a green salad make great side dishes for this recipe.
Troubleshooting advice:
If the halibut is not browning in the skillet, increase the heat slightly and cook for a few more minutes on each side.
Food safety advice:
Make sure to cook the halibut to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bercy sauce is a classic French sauce made with white wine, shallots, and herbs. It is named after the Bercy district in Paris, which was known for its wine market.
Flavor profiles:
The halibut is light and flaky with a crispy crust, while the Bercy sauce is tangy and herbaceous.
Serving suggestions:
Serve the baked halibut with Bercy sauce as a main course for a special dinner or holiday meal.
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Region: French