Roasted halibut steaks cooked in the oven, served with a delicious and simple potted shrimp and Vermouth, is a perfect, indulgent fish dinner.
This dish will take just a few minutes to prepare and around 20 minutes to cook, depending on the thickness of your fish.
Baked Halibut with a Shrimp Butter Sauce
I adore cooking fish and halibut, and whilst expensive, it is a stunning ingredient to cook with.
I usually pan-fry it as I do in my pan-fried halibut with clams and pan-fried halibut with a Thai curry sauce.
However, I now have a new fishmonger around the corner after moving house, and they always have some fantastic halibut steaks in stock... which opens up new avenues.
These thick halibut steaks are seared on one side before being roasted in the oven, and they are served with a Vermouth and potted shrimp sauce.
The potted shrimp are caught out in the sea at the end of our road. It's then potted by the family who own a shop a few streets over. They even catch the shrimp!
So this dish is very much an ode to my new home town!
It's pure simplicity, which is so often best when cooking fish, and it will come together in well under 30 minutes!
Frequently Asked Questions
What are potted shrimp?
Potted shrimp are small brown shrimp that are commonly associated with Morecambe bay. These are cooked on board the shrimping boat and then preserved (potted) in a spiced clarified butter.
The spices are a closely kept secret, but I pick up mace, a little cayenne and white pepper.
They are typically spread on hot toast, and they are simply stunning!
Can I make potted shrimp at home?
Yes, they are very easy to make at home; here is a recipe for homemade potted shrimp.
Can I use any other types of fish?
Yes, the sauce will work wonderfully with any firm-fleshed white fish, or even fillets of sea bass, sea trout or sea bream.
However, the cooking technique and timing for the fish in this recipe are built around using thick steaks of halibut.
Enter the type of fish you are looking for in the search box below, and I will almost certainly have a cooking technique for you!
Can I use anything other than Vermouth?
Both white wine and dry sherry work very well as an alternative to Vermouth in this recipe.
If you don't want to cook with alcohol, add fish stock and a splash of lemon juice.
Can I make this in advance?
No, this dish is not well suited for cooking, cooling and reheating!
Serving Suggestions
I've served this lovely piece of roasted halibut with some simple boiled new potatoes and steamed runner beans that I tossed through the potted shrimp sauce, just before serving.
But there are a host of options that you could go for with this recipe. Mash is a great idea, and rather than mashed potatoes, I would choose celeriac mash.
When it comes to greens, you could go with roasted tenderstem broccoli or even string beans. Just toss them in a little olive oil and stick them in the pan with the fish; it will take the same amount of time to cook.
Some samphire tossed in butter would also complement this dish beautifully!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Oven.
- 25cm or 10" frying pan.
- Baking tray.
- Spatula or fish slice.
- Chopping board.
- Kitchen knife.
- Stirring and serving spoons.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Roasted Halibut in a Potted Shrimp Sauce Recipe
Ingredients
- 2 Thick Cut Halibut Steaks 400-450g Total (Try and get halibut with the skin on, even though it will be removed later)
- 1 teaspoon Neutral Cooking Oil
- ½ teaspoon Salt
- 1 Small-Medium Echalion or Banana Shallot 35g
- 125 ml Vermouth ½ Cup
- 100-125 g Potted Shrimp 4oz
- 1 Handful Fresh Parsley
Instructions
- Rub the halibut fillets with the oil and then season them with salt.
- Heat a 25cm or 10" frying pan over a high heat, then sear the halibut (presentation side only) for 3 minutes. Then transfer the fish to a baking tray and place it into an oven, preheated to 200°C or 395°F and cook for 13-17 minutes, depending on the thickness of your fish.You are looking for an internal temperature of around 52°C or 125°F before resting.
- Whilst the fish is cooking, return the pan to a medium heat, and scrape a little of the butter from the top of the potted shrimp, and add it to the pan.
- Add the shallots to the pan and cook for a couple of minutes to soften, stirring regularly.
- Pour in the Vermouth and reduce by half to two-thirds.
- Add the potted shrimp, reduce the heat to low, and gently heat through, then keep this sauce warm whilst you are waiting for the fish to finish.Now is a good time to have a taste and add salt if needed; it likely will not be.
- When the fish is cooked, remove it from the oven and rest for 2-3 minutes.
- Whilst the fish is resting, add the parsley to the sauce and stir.
- Serve the fish and spoon over the potted shrimp and Vermouth sauce.