Entrée: France – filet de flétan (Halibut Fillet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

4 halibut fillets (6–8 oz each), skin removed
Salt and freshly ground black pepper, to taste
1 / 2 cup all-purpose flour, for dredging
4 tbsp unsalted butter
2 tbsp olive oil
Juice of 1 lemon (about 2 tbsp / 30 ml)
2 tbsp chopped fresh parsley
Lemon wedges, for serving

Show original ingredient measurements

4 halibut fillets (6–8 oz / 170–225 g each), skin removed
Salt and freshly ground black pepper, to taste
1 / 2 cup (60 g) all-purpose flour, for dredging
4 tbsp unsalted butter
2 tbsp olive oil
Juice of 1 lemon (about 2 tbsp / 30 ml)
2 tbsp chopped fresh parsley
Lemon wedges, for serving

Instructions

1. Pat fillets dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until sizzling. Add fillets and cook 3–4 minutes per side until golden and just cooked through; transfer to a warm plate.
3. Reduce heat to medium, add remaining 2 tbsp butter and swirl until browned and nutty (beurre noisette). Add lemon juice and chopped parsley, scraping up any browned bits.
4. Spoon sauce over halibut, serve immediately with lemon wedges.