This pan fried halibut recipe with summer vegetables and a lemon beurre blanc is a light, fresh-tasting dish with delicious buttery sauce. A fantastic meal for warmer weather. Quantities below are for four people but it is easy to adapt for more or less people round the table.
Ingredients For Fried Pan Fried Halibut Recipe
4 skinless, boneless halibut fillets
250g broad beans
150g runner or French beans
2 tbsp olive oil
1 tbsp butter
For the beurre blanc
100g shallots, finely diced
2 lemons, zest of 1 and juice of 2
100ml dry white wine, at room temperature
50ml white wine vinegar
250g fridge-cold butter, cut into cubes
Few fresh tarragon leaves, finely chopped
Salt and black pepper, to season
Cooking Method For Pan Fried Hake
Prepare the fish by patting the fillets dry with kitchen paper, and season well with salt and pepper on both sides.
Make the lemon beurre blanc: add the shallot, lemon zest and juice, white wine and vinegar to a non-stick saucepan. Bring up to the boil and keep on a high heat until the volume reduces by two-thirds. Pass the mixture through a fine sieve and return the liquid only to the pan on a low heat.
Using a balloon whisk, add 2 cubes of cold butter at a time, whisking constantly until the butter melts. Keep whisking and gradually add more butter, repeating the process (keep it on a low heat to avoid the mixture splitting), until you get a creamy sauce. Season with a little salt and pepper to taste and add the tarragon leaves. Keep aside on the hob with the heat off or on low, stirring gently just before serving over the fish.
Broad beans and runner beans are beautiful summer vegetables, but don’t worry if you can’t find them fresh – either substitute with frozen, or try alternative greens such as fine green beans or asparagus. Just before you’re ready to cook the fish, cook the broad beans (according to the pack instructions in you are using frozen). Drain and when cool enough to handle, remove the outer skins. At the same time cook the runner/French beans for 2-3 minutes, then drain. Keep the vegetables warm.
To cook the halibut, heat the olive oil and butter in a non-stick frying pan on a high heat, and add the fillet skin-side down (if skin-on). Cook for 4–5 minutes before carefully turning over and cooking for a further 3–4 minutes on the other side, spooning the cooking juices over the fish regularly, until cooked through.
Place the cooked halibut on a plate with the broad beans and runner beans and spoon over the lemon beurre blanc. Serve right away.