Baked halibut with vegetables and mustard sauce recipe

Baked Halibut with Vegetables and Mustard Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful recipe combines the tender and flaky texture of baked halibut with a medley of fresh and vibrant vegetables, all topped off with a tangy mustard sauce. The halibut is perfectly cooked to retain its natural flavors, while the vegetables add a burst of color and nutrients. The mustard sauce adds a zesty kick that complements the dish beautifully. Simple yet elegant, this recipe is sure to impress your guests at any dinner gathering.

Keywords: Baked halibut, vegetables, mustard sauce, recipe, flavorful.

Baked halibut with vegetables and mustard sauce recipe details

Baked halibut with vegetables and mustard sauce recipe, recipe Rating: 4.9
Number of votes:133 

Ingredients

700 g	halibut fillet
	butter
1 small	stalk leek, sliced
2 large	carrots, cut in thin slices
1 bulb(s)	fennel, sliced
2	shallots, finely chopped
1 tbsp	butter
1 glass(es)	dry white wine
600 g	small potatoes
	salt and pepper
2	shallots
100 ml	single cream
1 tbsp	mustard

Instructions

Trim the fish fillets and quarter each fillet to get pieces easy to handle while frying. Heat butter and fry the fillets briefly on both sides. Season with salt and pepper.

Preheat the oven to 180°C.

Spread out 4 large pieces of aluminium foil and divide some of the vegetables on the middle of each, top with fish and with the remaining vegetables. Season with a little salt and pepper. Pour over the wine and fold the foil tightly. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.

Bake the fish for 15 minutes.

Cook the potatoes until done. Heat a knob of butter in a saucepan and toss the potatoes until well coated and slightly golden.

Remove the fish parcels from the oven, open the foils and collect the cooking liquid, carefully pouring into a bowl.

Sauté the shallots in butter until lucent. Add the cooking liquid and bring to a boil. Stir in the cream and bring to the boil again. Season to taste with mustard and salt.

Transfer the fish and vegetables onto warmed plates and serve with the potatoes and the sauce.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a