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PAN-ROASTED

Pan-Roasted Halibut

Serves 4 · 25 minutes

Why this recipe works

A hot skillet browns one side. Moving the pan to the oven finishes the thick center without burning the crust. Butter and lemon go in at the end so they stay fragrant.

Substitutions

A thick snapper or redfish fillet. Thinner fish will be done as soon as the first side browns, so skip the oven and finish them in the pan.

Ingredients

• 4 halibut fillets, about 6 ounces each
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 lemon, half juiced and half cut into wedges
• 2 tablespoons chopped parsley

Steps

1. Heat the oven to 400 F. Pat the halibut dry and salt it.
2. Heat the oil in an oven-safe skillet over medium-high. Sear the fillets until the underside is golden, about 3 minutes.
3. Turn the fillets, add the butter, and transfer the skillet to the oven. Roast until the center reads about 145 F, usually 6 to 8 minutes.
4. Spoon the butter over the fish, add the lemon juice and parsley, and serve with the wedges.

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