Slow-Roasted Halibut

with Braised Mushrooms

Makes 4 servings

The combination of sweet, flaky halibut with earthy, umami-rich mushrooms is as satisfying as any slow-braised winter dish, and this quick dinner comes together in less than an hour—or half that time if you make the mushrooms the day before.

Braised Mushrooms

• 3 tablespoons oil from Garlic Confit or extra-virgin olive oil
• 1 pound mixed mushrooms (I like shiitake, hon shimeji, silver dollar, and king trumpet), cut into ⅛-inch slices
• Kosher salt
• 1 small shallot, finely diced
• 5 tablespoons dry white wine
• 4 teaspoons yellow miso
• ¼ cup plus 2 tablespoons water
• ½ red finger chile, halved and thinly sliced (with seeds)

In a large skillet, heat the garlic oil over medium heat. Add the mushrooms and 1 teaspoon salt and cook, stirring frequently, until slightly tender and starting to brown, about 5 minutes. Add the shallot and cook for 5 minutes. Add the wine and cook for 5 minutes. In a small bowl, stir the miso into the water. Add this mixture to the mushrooms and bring the liquid to a boil. Turn off the heat and stir in the chile. Season to taste with salt. The mushrooms can be made a day ahead and refrigerated until ready to use.

For Serving

• Four 5-ounce portions skinless halibut
• Kosher salt and freshly ground black pepper
• ¼ cup extra-virgin olive oil, plus more for drizzling
• Braised Mushrooms
• ¼ cup fines herbes (equal parts finely chopped chervil, chives, parsley, and tarragon)
• 1 lemon, for zesting
• Flaky sea salt

Preheat the oven to 250°F. Season the halibut with kosher salt and pepper and place in a baking dish just large enough to fit the fish in a single layer. Drizzle the fish with the ¼ cup olive oil and add just enough water to cover the bottom of the dish. Cover with foil and roast until the halibut is opaque in the center, 20 to 30 minutes (depending on the thickness of the fish).

Divide the braised mushrooms among four shallow serving bowls and sprinkle with the herbs. Top with the halibut and drizzle with olive oil. Grate some lemon zest over the fish, sprinkle with flaky salt, and serve.

The Takeaway

The braised mushrooms are like a looser version of the mushroom ragu that I use as the rich topping for grits here. It’s based on a classic white wine mushroom sauce, but flavor-boosted with miso and a touch of heat from chiles. As with any mixed-mushroom recipe, feel free to use whatever (and as many) kinds of mushrooms you can find. Pair the mushrooms with chicken breasts for a lighter take on chicken marsala.