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Prep Time: 10 minutes, Cook Time: 15 minutes, Serves: 4
4 (6 oz.) halibut fillets, rinsed and pat dry 3 tbsp. Henry's Extra Virgin Olive Oil 1 lb. zucchini, sliced into 3/4 inch discs 3 cloves garlic, minced 1 small shallot, minced 2 tbsp. freshly squeezed lemon juice 1 tbsp. dry white wine water 6 tbsp. Henry's Unsalted Butter 2-3 tbsp. chopped organic parsley sea salt and black pepper to taste Preheat oven to 500°F. Coat fish in one-tablespoon olive oil and a little sea salt and pepper. Place fillets on a non-stick baking pan. Toss zucchini in olive oil and garlic, arrange around fish. Place in oven and roast for 10 to 15 minutes, turning once. In the meantime, combine shallots with lemon juice, wine and 1/4 cup of water in a small saucepan, bring to a boil. Reduce heat to medium and simmer until most of the liquid has evaporated, about 7 minutes. Reduce heat to low and whisk in the butter, two-tablespoons at a time. Let each addition of butter melt before adding the next. Stir in parsley and season with salt and pepper. Remove fish from oven, place a fillet and a quarter of the zucchini on a plate. Drizzle with butter sauce. Enjoy! |
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