Ready In:

About 45 minutes

Good For:


Halibut in Lemon Thyme Cream with
Roasted Pumpkin & Green Beans

  • 4 filet halibut or cod (try for thick cuts)

  • 1 mini pumpkin, seeds removed, cut into 1” crescents

  • 1 lb fresh green beans

  • Drizzle of olive oil

  • Sprinkle of salt

  • ¼ tsp cinnamon

  • ½ tsp nutmeg

  • 1 pint whip cream

  • 1 lemon, half juiced, half cut into wedges

  • 12 sprigs fresh thyme (dry will do if fresh is not available)

  • 2 tbsp butter to pan fry

Step by Step Instructions

Step 1

Set the oven to 375° and line a baking sheet with parchment paper

Prepare the pumpkin as noted above and place the crescents into a bowl. Drizzle with olive oil and a little sprinkle of salt, toss well, then sprinkle in the cinnamon and nutmeg and toss until evenly coated. Place the pumpkin crescent on the baking sheet in a single layer and pop them into the oven for 30 minutes.

Step 2

Prepare a steamer pot for the green beans and set aside.

When the pumpkin has been in the oven for 15 minutes start the fish and the lemon cream sauce.

Pour the cream into a heavy skillet and bring to a boil. At the same time melt the butter in another heavy skillet over low heat.

Step 3

Add 6 sprigs of fresh thyme (or half a tsp of dry thyme) and a pinch of salt to the pan with the cream and keep it on a good boil until it has reduced by about ¼ then slowly whisk in the lemon juice, mix well, and turn the heat down to medium.

Start the beans in the steamer.

Step 4

Once the cream has begun to reduce place the fish into the other pan along with 6 sprigs of fresh thyme (or half a tsp dry thyme) and a sprinkle of salt and pepper. Pan fry on one side for about 2 -3 minutes, depending on the thickness, then turn the filets over for another few minutes on the other side.

Step 5

Keep a close eye on the cream sauce. Once it has reached a consistency that pleases you turn the heat to the lowest setting to keep warm and avoid separation until everything is ready.

When the pumpkin, beans, and fish are done make a pool of lemon cream sauce on one side of each of 4 plates. Serve a filet into each pool of sauce and garnish the fish with a few sprigs of thyme from the pan. Share the pumpkin, beans, and lemon wedges over the 4 plates, then sit down and enjoy the rich, delicate, and savory flavors of the amazing dinner that you have prepared!

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