Homemade Le Bernardin-Inspired Halibut with Delicate Herb Broth

Instructions

1. 1

   **Prepare the Delicate Broth:** In a small saucepan, heat 1 tablespoon of olive oil over medium-low heat. Add the diced shallot, carrot, and celery. Sauté gently for 5-7 minutes until softened and aromatic but not browned. Add the sliced garlic and cook for another minute.

2. 2

   Pour in the vegetable broth and white wine (if using). Add the thyme sprigs, parsley stems (reserve leaves for garnish), and bay leaf. Bring to a gentle simmer, then reduce heat to low and let it steep for 15-20 minutes. The goal is a subtle, clean flavor.

3. 3

   Strain the broth through a fine-mesh sieve into a clean bowl or back into the saucepan, discarding the solids. Keep the broth warm over very low heat while you prepare the fish.

4. 4

   **Prepare the Halibut:** Pat the halibut fillets very dry with paper towels. This is crucial for a good sear. Season both sides generously with salt and freshly ground white pepper.

5. 5

   Heat a heavy-bottomed, oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until it just begins to smoke. Add 1 tablespoon of olive oil, swirling to coat the pan.

6. 6

   Carefully place the halibut fillets into the hot pan. If skin-on, place skin-side down. Sear for 3-4 minutes until a beautiful golden-brown crust forms. Do not move the fish during this time.

7. 7

   Flip the fillets. Add the unsalted butter to the pan. As the butter melts, tilt the pan and baste the fish with the melted butter using a spoon for 2-3 minutes. If your fillets are very thick (over 1 inch), you can transfer the pan to a preheated 400°F (200°C) oven for 3-5 minutes to finish cooking through. The fish is done when it flakes easily with a fork at its thickest part, or reaches an internal temperature of 140-145°F (60-63°C).

8. 8

   **Plate the Dish:** Ladle a generous amount of the warm, delicate herb broth into two shallow bowls. Carefully place one pan-seared halibut fillet in the center of each bowl, partially submerged in the broth.

9. 9

   Garnish immediately with fresh chopped chives and the reserved fresh parsley leaves (roughly chopped). If desired, add a tiny squeeze of fresh lemon juice over the fish for an extra pop of brightness. Serve immediately.