Halibut Confit - Wine Dine With Jeff


  • 1lb of fresh halibut filet
  • 5 to 6 cups of light olive oil
  • 10 full sprigs of fresh thyme
  • 20 full leaves of fresh sage
  • 1 garlic head top and sides cut off to expose the garlic
  • 1 tablespoon of coriander seeds slightly crushed
  • 1 small head of fennel sliced thin stalks removed
  • Half a pint of cherry tomatoes
  • 2 large slices of lemon rind no white parts just the yellow parts
  • Salt and Pepper to taste
  • 1 12oz bag of sweet peas frozen
  • 3 garlic cloves smashed
  • 1/3 cup of sweet onion sliced
  • 2 cups of chicken stock
  • Salt and Pepper to taste


  • 1. Halibut Confit is an easy and delicious way of poaching halibut in a flavorful herbed olive oil. You can serve this with the sweet pea puree like shown or you can also serve this halibut with your favorite vegetable and some great crusty French bread to soak up all the herbed olive oil. Their will be a ton of leftover olive oil this can be strained and used the rest of the week for cooking or just drizzle over you favorite vegetables. You want an oven safe pot that will fit your halibut in snuggly meaning you don't want an extra large pot because you will need extra olive oil to cover you halibut because it must be submerged in oil. Start with preheating oven to 350 degrees. Slice the fennel bulb remember to remove the stem at the bottom and the woody stalks on top. Take the garlic head and cut the top and side skin off to reveal the garlic but leave the head whole. Using your coffee grinder or mortar and pestle crush the coriander seeds. Add the olive oil to the pot then add sliced fennel, garlic, sage, thyme, lemon rinds, cherry tomatoes. With the lid off the pot place in oven at 350 degrees for 30 minutes. I like to use a light olive oil because I think that the extra virgin olive oil is to strong for the fish and it keeps the cost down.
  • 2. After 30 minutes in the oven at 350 degrees turn down the temperature to 250 degrees open the oven door to let the heat to escape and let the herbed olive oil cook for another 15 minutes. 20 minutes before you are ready to use the halibut filets you want to bring them out of the fridge because it will help with even cooking. Salt and pepper the halibut filets only right before you are ready to place the in the hot olive oil.
  • 3. After a total of 45 minutes in the oven remove the hot herbed olive from the oven. This is an extremely important tip with a liquid or candy thermometer check the temperature of the hot olive oil. Every oven is different the oil should be between 125 and 135 degrees this is the perfect temperature to confit the halibut filet. If the oil is to hot just let it cool down out of the oven. When the oil reaches the perfect temperature carefully place the halibut in the olive oil. One more important tip is the halibut must be fully submerged in the herbed olive oil. Place it back in the oven at 250 degrees for 20 to 30 minutes until the fish is opaque white and flakes apart.
  • 4. Be careful removing the halibut filets from the herbed olive oil because they are very delicate and flaky. I like to use a slotted fish spatula to pick up the delicate halibut filet. When you plate your fish I like to add just a little sea salt on top of the confit halibut. You can serve your confit halibut with just about anything you like don't forget to get some crusty bread to soak up that great herbed olive oil and enjoy. Sweet pea puree recipe below.
  • 5. Place all your ingredients peas, garlic, onion and chicken stock in a small stovetop pot turn to medium high when the peas start to simmer turn down to a low simmer let simmer for 8 minutes. When finished cooking its important to work fast because you want to start to cool down to peas to keep their bright green color. Drain the stock out of the peas except 1/2 cup of the chicken stock place in a food processor or blender puree the peas until smooth. Place ice in a large metal dish with a smaller metal dish sit on top of the ice. Poor the pea puree in a strainer and with a spatula work the pea puree through the strainer into the metal dish that is sitting on top of the ice to cool down the pea puree to keep its bright green color.
  • 6. Food Process the peas
  • 7. Ice in bottom metal pan to cool the puree down
  • 8. With a spatula work the peas through a strainer for a smooth pea puree

Recipe Video:

Halibut Confit

Recipes you may also like:

Basil Aioli Sole with Almond Crunch

Basil Aioli Sole with Almond Crunch

Basil Aioli Sole with Almond Crunch Pairing with Banfi Principessa Gavia 2020

Herbed Shrimp Orzo Salad

Herbed Shrimp Orzo Salad

Herbed Shrimp Orzo Salad Pairing with Sunstone Grenache Rose 2019