roasted halibut with beurre blanc
delicate roasted halibut with a rich wine butter sauce sounds and looks impressive, but is quite easy to make.
halibut fillet, olive oil, salt, black pepper, olive oil, shallot, fresh thyme, white wine, heavy cream, salted butter, salt, black pepper, lemon
- 1.0 pound halibut fillet
 - 1.0 teaspoon olive oil
 - 1.0 teaspoon salt
 - 0.2 teaspoon black pepper
 - 1.5 teaspoon olive oil
 - 1.0 shallot
 - 1.0 sprig fresh thyme
 - 0.3 cup white wine
 - 0.2 cup heavy cream
 - 0.8 cup salted butter
 - salt
 - black pepper
 - 1.0 lemon

- preheat the oven to 400degf.
 - line a large baking sheet with parchment paper.
 - lay the halibut skin side down on the baking sheet.
 - rub the top of the fillet with the olive oil and season with salt and black pepper.
 - roast the halibut on middle rack of oven until it is just opaque and flakes easily with a fork, 10 14 minutes, depending on the thickness of the fillet.
 - while the halibut roasts, prepare the beurre blanc.
 - heat the olive oil in a skillet over medium heat.
 - add the minced shallot and saute until translucent, 3 4 minutes.
 - place the thyme sprig in the skillet.
 - pour the wine into the skillet and allow to simmer until liquid is reduced by half.
 - slowly whisk in the heavy cream.
 - reduce heat to medium low.
 - whisking constantly, add the butter to the skillet three pats at a time, whisking until the butter is fully melted into the sauce between each addition.
 - remove skillet from the heat.
 - check to see that halibut is done.
 - remove from oven or add time as needed.
 - transfer halibut to a serving plate.
 - squeeze lemon juice over the fillet.
 - discard the thyme sprig from the beurre blanc and drizzle the sauce over the fish.
 - serve immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 pound halibut fillet
- 1.0 teaspoon olive oil
- 1.0 teaspoon salt
- 0.2 teaspoon black pepper
- 1.5 teaspoon olive oil
- 1.0 shallot
- 1.0 sprig fresh thyme
- 0.3 cup white wine
- 0.2 cup heavy cream
- 0.8 cup salted butter
- salt
- black pepper
- 1.0 lemon

 ### Assistant: The ingredients you'll need are:
- 1.0 pound halibut fillet
- 1.0 teaspoon olive oil
- 1.0 teaspoon salt
- 0.2 teaspoon black pepper
- 1.5 teaspoon olive oil
- 1.0 shallot
- 1.0 sprig fresh thyme
- 0.3 cup white wine
- 0.2 cup heavy cream
- 0.8 cup salted butter
- salt
- black pepper
- 1.0 lemon


You can follows these steps to make the recipe:
- preheat the oven to 400degf.
- line a large baking sheet with parchment paper.
- lay the halibut skin side down on the baking sheet.
- rub the top of the fillet with the olive oil and season with salt and black pepper.
- roast the halibut on middle rack of oven until it is just opaque and flakes easily with a fork, 10 14 minutes, depending on the thickness of the fillet.
- while the halibut roasts, prepare the beurre blanc.
- heat the olive oil in a skillet over medium heat.
- add the minced shallot and saute until translucent, 3 4 minutes.
- place the thyme sprig in the skillet.
- pour the wine into the skillet and allow to simmer until liquid is reduced by half.
- slowly whisk in the heavy cream.
- reduce heat to medium low.
- whisking constantly, add the butter to the skillet three pats at a time, whisking until the butter is fully melted into the sauce between each addition.
- remove skillet from the heat.
- check to see that halibut is done.
- remove from oven or add time as needed.
- transfer halibut to a serving plate.
- squeeze lemon juice over the fillet.
- discard the thyme sprig from the beurre blanc and drizzle the sauce over the fish.
- serve immediately.
- .

