The part of this dish that takes the longest is making the carrot sauce, and that should take no more than 20-25 minutes. Halibut is used here, but feel free to substitute any firm fish.
INGREDIENTS:
4 4 to 6-ounce pieces of halibut filet around 1½ to 1¼ inches thick, skinned ½ tablespoon fresh thyme leaves 1½ tablespoons fresh marjoram leaves, chopped Salt and pepper to taste Olive oil as needed 1 cup carrot sauce, or as neededMETHOD:
Lightly oil the fish all over, then coat with the herbs. Do this as early as the morning before you cook the fish, but at least 1 hour prior to cooking. Keep cold until 20 minutes before cooking.
When ready to cook, heat the oven to 425°F. Remove the fish from the refrigerator and brush off any herbs that are not on really firmly. Season with salt and pepper.
Heat an oven-proof skillet that will hold the fish without crowding over medium-high heat. When pan is hot, add enough oil to coat the pan bottom. When oil is very hot, carefully add the fish so the skin side of the fish is facing up.
Cook for 4-5 minutes. You should see a line of opacity moving up the side of the fish. When it is at least 1/8th of an inch thick or at the 5 minute mark, transfer the pan to the center or upper third of the hot oven.
Cook for an additional 6 minutes without turning the fish. Remove pan from the oven and check to see the fish is done. Press on a corner-the fish should readily flake. If it does, it is done. Alternatively, you can cut into a piece to see that it is just opaque, or use a thin metal skewer or thin bladed knife and poke into the center of the fish and leave it a couple seconds. Withdraw the probe and touch the flat to just below the lower lip. If the probe is hot, the fish is done. If it is not, return to the oven for a minute or two.
When fish is done, use a metal spatula to remove the fish from the pan, and turn it over the side with the crust is facing up. Nappé with the Carrot Sauce and serve hot.
Chef’s Tips:
If you have it handy, you could add a drizzle of balsamic reduction and/or use some thinned pesto. A dollop of crème fraiche or yogurt is also a nice addition. The slightly tangy/tart cool dairy layered with the hot fish and the hot and slightly sweet sauce is a great combination.
Serves: 4
Source: Chef Andrew E Cohen
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