Fish and Shellfish

Oven Roasted Halibut with Saffron Cream


  • Generous pinch saffron threads Safinter Premium Spanish La Mancha Saffron
  • ½ cup dry white wine
  • ½ cup of dry vermouth
  • 1 cup fish stock
  • 1 cup of cream
  • 3 tablespoons melted butter
  • Sea salt to taste
  • Freshly milled black pepper
  • 4, 6 oz. halibut fillets, skinless and boneless
  • 1 teaspoon chopped dill
  • Zest from ½ orange


Time: 30 minutes
  • Toast the saffron in a hot skillet, off the flame until fragrant. Crumble it into the glass of wine.
  • Combine the wine, vermouth and stock in a saucepan. Bring to a boil and reduce by ½. Lower the heat. Add the cream. Simmer until the sauce thickens.
  • ROAST the FISH.
  • Preheat the oven to 400° F.
  • Place the rack in the center of the oven. Line a ½ sheet pan with foil and butter it lightly. Use a pastry brush to butter the fish fillets. Season them with salt and pepper. Bake the halibut for 8 minutes.
  • Spoon a bit of sauce on each plate. Place the fish on the plate and spoon more sauce over.
  • Garnish with fresh dill and a pinch of orange zest.
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