Seared Halibut With A Lemon & Tobiko Beurre Blanc

Preheat the oven to 350 degrees Fahrenheit.

Heat the oil in a large ovenproof nonstick fry pan. Season both sides of the halibut with salt and freshly ground white pepper. Sear the halibut for 1 – 2 minutes on each side.

Place the pan in the preheated oven and continue cooking the fish in the oven for a further 4 – 5 minutes. Remove the halibut from the oven when it has reached desired doneness.

Stir in lemon zest into the beurre blanc. Heat the beurre blanc very slightly. Place bok choy in the centre of a large plate and a piece of halibut on top. Sprinkle the tobiko around and drizzle the warmed sauce over.

In a saucepan over medium heat, reduce wine, shallot, and vinegar to 4 tablespoons. Strain. Over low heat, whisk in butter, cube by cube, do not allow to boil. Season with salt, and lemon juice.