Halibut Fillets With Tarragon Cream Sauce

Halibut With Gnocchi

Beth Galton / Getty Images

Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
501 Calories
20g Fat
2g Carbs
73g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 501
% Daily Value*
Total Fat 20g 25%
Saturated Fat 10g 52%
Cholesterol 235mg 78%
Sodium 437mg 19%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 73g
Vitamin C 2mg 11%
Calcium 62mg 5%
Iron 1mg 5%
Potassium 1755mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Halibut fillets are baked and served with a simple cream sauce. The sauce is made with the addition of tarragon, but feel free to replace the tarragon with fresh chopped chives, basil, or dill.

Halibut can be pricey, but it is definitely worth the splurge now and then. All seafood lovers are sure to hold this fish in high regard. It is a stand out in many different kinds of recipes, fish and chips being a notable one. Choose fresh Pacific or Alaskan halibut. Atlantic halibut are depleted from overfishing and are off-limits in U.S. waters. 


  • 4 to 6 halibut fillets, about 6 to 8 ounces each, choose Pacific or Alaskan

  • 1 tablespoon unsalted butter, melted

  • 1 tablespoon unsalted butter

  • 4 green onions, with 3 inches green, thinly sliced

  • 1/4 cup dry white wine

  • 1/4 cup chicken broth

  • 1/2 teaspoon dried tarragon

  • 3/4 cup heavy cream

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Heat the oven to 350 F/180 C/Gas 4. Line a 9 x 13-inch baking dish with foil.

  2. Lightly butter the foil.

  3. Sprinkle halibut fillets with salt and pepper.

  4. Arrange in the baking dish and drizzle with about 1 tablespoon of melted butter.

  5. Bake for 20 to 25 minutes, or until the fillets are flaky throughout.

  6. Meanwhile, heat butter over medium-low in a small skillet or saucepan

  7. Add sliced green onions and cook for 1 minute.

  8. Add white wine, chicken broth, and tarragon; bring to a boil over medium heat.

  9. Reduce heat to low and simmer for 3 minutes to reduce slightly.

  10. Add cream and salt and pepper, to taste.

  11.  Drizzle a little sauce over each baked halibut fillet.

  12. Serve and enjoy!