This Crusted Halibut with Beurre Blanc is coated with buttered breadcrumbs and then baked to flakey perfection! Topped with an easy homemade beurre blanc!
The last time I went home my mom had stacked Bon Appétit magazines from the 90’s in my room. Lucky, lucky, lucky me! The November 1993 issue was entitled “The American Album: Our Delicious History”. How apropos!
One of the articles was about dishes served at various “Places in History”. While all of the dishes looked delicious, I had most of the ingredients for the dish from The New Harmony Inn – Baked Red Snapper with Sesame Shrimp Topping and Beurre Blanc. You might be thinking, ”Huh? That sounds nothing like what you made”, and you would be correct but I REALLY didn’t want to go to store. I promise that after the first bite you will have changed your tune to “What missing ingredients?”
Crusted Halibut with Beurre Blanc
Ingredients
For the Fish & Breadcrumbs:
- 2 cups breadcrumbs (easy recipe for homemade here)
- ½ cup unsalted butter (melted)
- ½ teaspoon ground white pepper
- 6 red snapper or halibut filets (skin on)
- ½ lemon
Beurre Blanc
- 1 cup dry white wine
- 1 cup whipping cream
- ½ cup unsalted butter (cubed)
- Ground white pepper & salt to taste
Instructions
Make Bread Crumb Crusting:
- Combine first 7 ingredients in medium bowl. Place fish in an oven safe dish. Season with salt and pepper (I used two pinches of sea salt and ½ teaspoon of fresh ground pepper. I like to limit my salt, so you might want more.) Press shrimp mixture evenly over top of fish. Cover and refrigerate.
Bake Fish
- Preheat oven to 350F. Bake fish uncovered until cooked through (flakes easily with a fork). My filets were fairly thick so it took about 30 minutes.
Beurre Blanc:
- Simmer wine and cream in a heavy saucepan until reduced to ½ cup, about 20 minutes. (fish & sauce (no butter) can be prepared 2 hours ahead). Right before serving gradually add butter pieces, whisking just until melted. Season with salt and white pepper. Add a pinch at a time and then taste. My sauce took way longer than 20 minutes, so eventually my impatience got the best of me and I just finished it off with the butter and served it. Not the most visually appealing, but just as tasty!
Notes
Here are instructions for how to make the Roasted Asparagus seen in the photos. It was a perfect addition to the meal!
Roasted Asparagus
Preheat oven to 400°. Trim tough ends from asparagus spears. Spread on rimmed baking sheet and drizzle asparagus with a light coating of olive oil (start with a teaspoon) and season with a pinch of salt and pepper (to taste). Bake at 400° until a fork can easily be inserted into a spear but it is still reasonably firm. Turn asparagus after 5 minutes. The time will vary drastically depending on the thickness of the asparagus.
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