Halibut With Brown Butter, Lemon and Sage
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
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.
I made this tonight with minor changes. I didn't have any sage, and my wife doesn't like it anyway, but we did have fresh marjoram in our garden, and that was a great substitute. The halibut wasn't very thick, and we like our fish on the rare side, so I seared it only 2 minutes on each side in the cast iron skillet, using ghee instead of oil. In any case it was delicious, with parsley and shiso (a Japanese herb leaf) from our garden.