Pan-Seared Halibut with Beurre Blanc, Roasted Asparagus, and Herbed Potatoes

Ingredients

• 2 fillets halibut fillets — about 6 oz each, skinless
• 0.5 cup unsalted butter — 1 stick, cold and cubed for sauce
• 2 tablespoons shallot — finely minced
• 0.25 cup dry white wine — such as Sauvignon Blanc
• 1 tablespoon lemon juice — freshly squeezed
• 1 tablespoon heavy cream — optional, for stability
• 1 teaspoon salt — divided
• 0.5 teaspoon white pepper — or black pepper
• 1 bunch asparagus — trimmed
• 2 tablespoons olive oil — for roasting and searing
• 0.5 pound baby potatoes — halved
• 2 tablespoons fresh dill — chopped
• 2 tablespoons fresh parsley — chopped
• 2 cloves garlic — minced

Method

1. Preheat oven to 400°F. Toss asparagus and potatoes separately with olive oil, salt, and pepper. Spread on a baking sheet and roast: potatoes for 20-25 minutes, asparagus for 12-15 minutes (add after potatoes have been in for 10 minutes).
2. Meanwhile, make beurre blanc: In a small saucepan, combine shallot, white wine, and lemon juice. Simmer over medium heat until reduced to about 2 tablespoons, about 3-4 minutes. ⏱ 4 min timer
3. Reduce heat to low. Whisk in cold butter cubes one at a time, incorporating each before adding the next. Sauce should be thick and creamy. Whisk in cream if using. Season with salt and white pepper. Keep warm off heat.
4. Season halibut fillets with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Sear fillets for 3-4 minutes per side until golden and cooked through (internal temp 130°F). ⏱ 4 min timer
5. Toss warm roasted potatoes with minced garlic, dill, and parsley.
6. Plate: Place a fillet on each plate, spoon beurre blanc over. Serve with roasted asparagus and herbed potatoes.

Notes