Baked Halibut with Horseradish Cream
Serve this hearty dish with broccolini, green beans or spinach and mashed potatoes.
Servings Prep Time
4People 20 minutes
Cook Time
30 minutes
Servings Prep Time
4People 20 minutes
Cook Time
30 minutes
Ingredients
Baked Halibut with Parsley Crust
Horseradish Cream
Instructions
Baked Halibut with Parsley Crust
  1. In a food processor, process breadcrumbs and add parsley until finely minced. Add butter until well combined. Tip crumb mixture onto a sheet of parchment paper and cover with a second sheet. Roll out to a 1/4 thick. Slide on a cookie sheet into the freezer for 10 minutes or until set. Preheat over to 400 F, line a large baking sheet with parchment paper. Add salt and pepper to both sides of the fillets. Remove crumb mix from freezer and remove top piece of parchment. Section off into 4 pieces to top each fillet. Bake for 10-12 minutes, depending on the thickness of the fillet.
Horseradish Cream
  1. In a small saucepan melt butter over medium heat. Add garlic and shallots, cooking for 3-5 minutes until soft. Add wine, bringing to a boil over med-high heat. Add horseradish, simmer until liquid reduces by about half. Add cream, continue to simmer until sauce is thick enough to coat the back of a spoon. Season with honey, salt and pepper to taste. Keep warm before serving.