Roasted Halibut with Herb Butter

Halibut is one of my favorite types of fish. This recipe was awesome. I went down to the Fish Market and picked up some halibut, not knowing how expensive it was..... $40 later i went home. The recipe itself was sooo yummy. The fresh herbs were a great mix with the fish and I added a few lemon slices on top just for some extra flare :)

Roasted Halibut with Herb Butter
makes 4 servings

Unsalted butter: 4 Tbsp, room temp
Fresh flat-leaf (italian) parsley: 2 Tsp minced
Fresh Thyme: 1 Tsp minced
Fresh Chives: 1 Tsp minced
Lemon zest: from 1 lemon, finely grated
Lemon juice: from 2 lemons
Salt and Fresh ground pepper
Yellow Onion: 1 large, thinly sliced
Halibut Fillet: 2 lbs, pin bones removed
Olive Oil: 1 1/5 Tsp

1. Make the herb butter
In a bowl , using a fork,beat the butter until soft and light. Add the minced herbs, lemon zest and juice, and a pinch each of salt and pepper and beat until thoroughly blended. Taste and adjust the seasonings with salt and pepper. (The herb butter can be made up to 2 days in advance and stored, tightly covered, in the refrigerator.)

2. Season the Halibut
Preheat the oven to 400 degrees. Oil the baking dish just large enough to hold the halibut. Spread the onion slices in a single layer in the prepared dish. Scatter the thyme springs on top. Rub the halibut with the oil and season lightly with salt and pepper. Place on the onions.

3. Roast the Halibut
Roast until an instant read thermometer inserted into the thickest part of the halibut reads 120 degrees. The total cooking time will be about 10 minutes per inch of thickness. Start checking 5 minutes before it is done to prevent over cooking. Divide the fillet into individual portions and transfer to plates. Top with the herb butter, place the onion slices alongside, and serve.

*Tyson always says when the fish fat bubbles on top, the fish is done :)

I served the halibut with steamed snap peas and Lemon Orzo. Enjoy!

Borrowed from William Sonoma's, The Weeknight Cook