Diary of a Foodie

Roast Halibut with Onion-Bacon Compote

Diary of a Foodie: Season Two: Aromas: Fragrance and Taste

  • Active time:20 min
  • Start to finish:40 min
April 2008
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  • 4 bacon slices (preferably smoked), cut into 1-inch pieces
  • 1/2 stick unsalted butter, divided
  • 4 medium onions, halved and sliced
  • 4 large garlic cloves, coarsely chopped
  • 5 thyme sprigs plus 2 teaspoons leaves
  • 1 1/2 lb halibut fillets (2 inches thick)
  • 1 1/2 teaspoons grated lemon zest (use a Microplane)
  • Preheat oven to 450ºF with rack in middle.
  • Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain and add 3 tablespoons butter to bacon fat in skillet.
  • Add onions and cook, stirring occasionally, until slightly caramelized, about 5 minutes. Add garlic, thyme sprigs, and salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, until tender and golden, 10 to 15 minutes. Discard thyme sprigs.
  • Put fish in a lightly oiled shallow baking dish and season generously with salt and pepper. Dot with remaining tablespoon butter and roast until just cooked through, about 8 minutes.
  • Crumble bacon into onion mixture and stir in zest and thyme leaves. Serve each portion of fish topped with a couple tablespoons of onion compote and serve remainder on the side.
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