Halibut With Brown Butter, Lemon and Sage
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- About 1½ pounds halibut fillets (or other firm white-fleshed fish), cut into 4 pieces
- Salt and black pepper
- 2tablespoons olive oil
- 4tablespoons unsalted butter
- 12 to 15fresh sage leaves
- 2tablespoons freshly squeezed lemon juice
- ¼cup coarse homemade bread crumbs, toasted
- 2tablespoons finely chopped parsley
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
358 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 33 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season fish on both sides with plenty of salt and pepper.
- Step 2
Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
- Step 3
Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
- Step 4
Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
- Step 5
Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.
Private Notes
Comments
If you want to get a nice brown crust on your fish, be sure to dry it on both sides with a paper towel. Some cooks even use a light dusting of Wondra, a very fine flour to help absorb any moisture that would otherwise steam the fish instead of searing.
Yes! I do this too - and get the fish closer to room temperature - right out of the fridge the cold fish sticks to the hot pan.
Capers.
Fish was not the plan today. I was going to make a chicken dish but when I walked past the fresh halibut display at the entrance to the Ballard market in Seattle at $19.95/ lb, I shifted gears. This one is a keeper. It is very simple and if you have a nice piece of halibut it is le plat du jour!
As an early Christmas 2025 present, I got Norwalk/Norovirus from a take home meal on the 23rd. I was totally laid out, and being the main cook at home, we cancelled our small family get together. Now 5 days later, and close on 3.6 kilos or 8 pounds (I'm Canadian) lighter I was finally able to think of food and a beer. I made this fine meal, adding capers, and some green onion tops....it was wonderful!!!
Cooked as written with addition of putting about a teaspoon of flour on each side of fish. Delicious and easy.