Oven Roasted Halibut with Mushroom Miso Dill Gravy

INGREDIENTS

Oven Roasted Halibut

1 lb Halibut or Cod Filets 

1 tbsp Fresh Parsley Leafs

1 tbsp Fresh Dill

1 tsp Prepared Horseradish

½ tsp Minced Garlic

½ tsp ginger paste

½ tsp black pepper 

Zest of 1 Lemon

⅓ Cup Mayo

Roasted Asparagus 

1 lb or 1 bunch Asparagus 

1 tsp Minced Garlic 

1 tsp Minced Shallot

1 Tbsp Oil

Salt To Taste

Black Pepper To Taste

4 lemon slice, from half of a Lemon

Miso Mushroom Gravy

½  cup Mushrooms to be minced  

½  Lemon Juice

1Tbsp minced shallot

½ tsp minced garlic

2 Tbsp minced Dill

1 Tbsp Miso

1 Rounded Tbsp Horseradish

1 Cup Stock

1/4 Cup Heavy Cream 

2 Tbsp Butter

1 Tbsp Flour

Salt to Taste

Black Pepper to Taste

NEXT LEVEL TIP:

Be sure to pick about 2 in thick filets. If Halibut is not available this recipe will work great with Sea Bass, Salmon, and even Cod, just make sure that you have thicker filets so that the asparagus will finish cooking at the same time as the fish. And if you don’t do fish chicken or even tofu are great replacements as well!

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Directions:

Oven Roasted Halibut and Asparagus 

1. Preheat oven to 400 Degrees Fahrenheit  

2. In a blender or food Processor, combine, ⅓ cup Mayonnaise with 1 Tbsp Parsley, 1 Tbsp fresh Dill, 1 tsp Prepared Horseradish, ½ tsp each: minced Garlic, Ginger Paste, Black Pepper, and the Zest of 1 Lemon

3. Blend together until fully incorporated and the dill and parsley are finely chopped, and salt to taste

4. Coat fish filets completely with Mayonnaise Mixture, and set aside 

5. On a foil or silicone mat lined sheet tray combine Oil Asparagus,  MInced Shallots and Garlic, Salt and Pepper, and lay flat.

6. Top with four slices of Lemon, and place Fish over lemons and Asparagus.

7. Place the tray in the oven and cook for about 15-20 minutes or until an intel temperature of 145 degrees Fahrenheit has been reached in the fish. 

Miso Mushroom Gravy 

1. Preheat a sauce pot over medium high  with 2 Tbsp of butter.

2. Once butter has melted add Minced Shallots and cook stirring occasionally for 2 minutes or until shallots begin to soften and turn translucent. 

3. Add Ginger Paste and 1 tbsp of Fresh chopped Dill, and cook for 1 minute stirring constantly.

4. Add Mushrooms, and Garlic, stir to combine.

5. Press mixture flat across the bottom of the pan, cook for 1-1.5 minutes without stirring.

6. Stir mixture and repeat the previous step.

7. Add 1 tbsp Miso and stir to combine, add a splash of stock if needed to loosen up mixture to fully combine.

8. Once combined add 1 tbsp Flour and the Lemon Juice, and Stir to combine, Cook for about 2 minutes stirring occasionally. 

9. Add stock and stir to combine, bring to a simmer and let cook for about 5 minutes. 

10. Stir in Horseradish, Remaining Dill, and heavy Cream.

11. Salt and Pepper To Taste

12. Pour over the Oven Roasted Halibut and Asparagus 

NEXT LEVEL TIP:

This dish is rich and comforting, if you are wanting to turn the heat up on it, add a little extra horseradish and don’t be afraid to reach for some gochujang or sriracha to mix into the mayo mixture or into your gravy!

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Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!