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Chef Renee Erickson’s Halibut with Anchovy Butter


Serves 4

1 cup (2 sticks/225 g) unsalted butter, at room temperature
10 salt-packed anchovy filets, rinsed and chopped into a paste
2 Tablespoons capers, preferably salt-packed, rinsed, soaked for 10 minutes, and drained
1 preserved lemon, pith and pulp removed, minced
1 pound (455 g) halibut filet (in one large piece; ask your fishmonger to remove the skin for you)
3 or 4 sprigs marjoram, snipped into 1-inch (2.5-cm) pieces
½ cup (25 g) slivered garlic scapes, if in season, or one whole peeled garlic clove


In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy and soft. Add the anchovies, capers, and preserved lemon. The butter can be made 3 days ahead and stored in the refrigerator or freezer until use.

Heat the oven to 450° F (230° C). In a large oven-safe non-reactive skillet, heat half of the anchovy butter over medium high heat until slightly foamy. Add the halibut top side down and season lightly with salt. Cook undisturbed for 4 minutes.

Flip the halibut, season lightly on the browned side, add another tablespoon of the anchovy butter, and spoon the melted butter atop the fish. Place the marjoram and the garlic scapes in the pan in the butter.

Transfer the pan to the oven. Roast for 4 minutes, or until the fish is no longer translucent at its thickest point. This is delicious right out of the oven but also just as good at room temperature.