Photo: Thomas J. Story
YieldsServes 6Total Time30 mins
AuthorJerry Traunfeld
The gentle licorice-like flavor of chervil leads a swirl of spring flavors in this refined, party-worthy dish. All you need are little steamed new potatoes on the side. It's fast and easy--just be sure not to overcook the delicate halibut.

How to Make It

Step 1
1

Preheat oven to 325°. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry.

Step 2
2

Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes.

Step 3
3

Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 tbsp. at a time. Pour into a blender and whirl briefly, then add 3/4 cup chervil and pulse until finely chopped.

Step 4
4

Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.

Ingredients

  MARINADE AND FISH
 3/4 cup loosely packed chervil sprigs (1/2 oz.)
 2 tablespoons finely chopped flat-leaf parsley
 1 teaspoon freshly ground coriander
 1 green onion, roughly chopped
 1/4 cup extra-virgin olive oil
 1 tablespoon lemon juice
 1 1/4 teaspoons kosher salt
 2 pounds skinned halibut fillets, cut into 6 equal portions
  SAUCE
 1 cup dry white wine
 2 tablespoons finely chopped shallots
 1 teaspoon lemon juice
 6 tablespoons unsalted butter, at room temperature
 3/4 cup loosely packed chervil sprigs, plus sprigs and chive flowers for garnish
  About 1/2 tsp. kosher salt

Directions

Step 1
1

Preheat oven to 325°. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry.

Step 2
2

Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes.

Step 3
3

Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 tbsp. at a time. Pour into a blender and whirl briefly, then add 3/4 cup chervil and pulse until finely chopped.

Step 4
4

Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.

Roasted Halibut with Chervil Sauce