Sweet onions and butter infuse the fish with a dreamy, herby, delicate flavor.

Halibut on a Bed of Sweet Onion

Salty, herb scented butter carry this dish. The halibut gently cooks on a bed of thick slices of sweet onion

Prep Time: 5

Cook Time: 20

Total Time: 25

Course: Main Course

Cuisine: American

Keyword: Archar's Seafood, butter, halibut, Paysan Breton, Rodney Strong, seven barrels, white wine

Servings:

Calories: 603kcal

1 large sweet onion - cut into slices like Vidalia, Maui, or Walla Walla
4 tbsp salted butter
2 tsp freshly ground pepper
kosher salt if desired you can skip this since salted butter is being used. I added a tiny amount with the pepper
1/2 cup white wine I used Rodney Strong 2019 Charlotte's Home Sauvignon Blanc
1 tbsp fresh lemon juice
2 sprigs fresh rosemary
1 1/3 lb halibut steaks cut as uniformly as possible
1 tsp Meyer Lemon Extra Virgin Olive Oil from Seven Barrels

Preheat oven to 350°
Trim the ends from the onion and remove peel. Cut into thick slices
Heat the pan on high heat. Add 2 tbsp butter and lay onions in a single layer
If desired, rinse the fish. Pat dry. Season generously with fresh cracked pepper. If desired, add a little kosher salt
Lay fish steaks on top of onion slices. Add wine and rosemary sprigs. Lower heat slightly. Top with the last of the butter.
Baste the fish with the melted butter and add lemon juice
Carefully put pan in the oven and bake for 10-15 minutes or until a sharp knife easily goes through filet
Carefully remove from oven and baste with juices again. Drizzle with a little bit of Meyer Lemon Olive Oil to tastes.