Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first.

Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking.

INGREDIENTS

1lb - center cut halibut filet

Kosher salt & ground pepper

¼ - teaspoon herb’s de Provence

Olive oil & butter

½ - lemon cut into small chunks

8 - pitted Kalamata olives

PREPARATION

Heat the Steam Oven to 200 degrees in the Combination Convection-Steam Mode or the Low Temperature Roast Mode.

Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil.

Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan.  When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges.

Carefully check the fish to make sure it is evenly browned on crisp before turning over.

When you turn the fish over add a splash of white wine to the pan and place it in the oven.

Cook for 12 - 15 minutes until you see the fish begin to separate into sections.