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Pan Roasted Halibut or Cod with Sage

Today's recipe comes from superior food blogger and personal cooking instructor Helen Rennie of Natick, Massachusetts.
Helen's lifelong love for cooking led her to leave a computer science career and take an internship at the famed Casablanca Restaurant in Harvard Square, and then become a full-time personal cooking instructor at her own kitchen in Natick, Massachusetts.
Her blog “Beyond Salmon” has great recipes, tips on cooking fish, and other musings on all things culinary.

Pan Roasted Halibut or Cod with Sage
Serves 4
2 Tbsp butter (or duck fat)
4 halibut (or cod) fillet portions without skin (6 oz each)
10-12 sage leaves
2 Tbsp dry white wine
  • Preheat the oven to 400 F.

  • Melt 1 1/2 Tbsp of butter (or duck fat) in a large oven-safe non-stick (or cast iron) skillet over medium heat (If using butter, be careful not to let it brown or burn).

  • Season halibut fillets with salt and pepper. Raise heat on skillet to medium-high and add fish to the skillet in one layer, without crowding.

  • Sear fish on one side until nicely browned, 2-3 minutes. Flip the fish portions, scatter sage leaves around them in the pan, and finish cooking in the middle of the oven until you can separate the flakes of the fish with a fork, but a trace of translucency still remains in the center. The total cooking time (searing + baking) should be around 8 minutes per inch of thickness, but start checking 1-2 minutes before that.

  • Remove halibut from the pan.

  • Mash sage into the pan drippings using a fork.

  • Set the pan over medium heat. Add wine and the remaining 1/2 Tbsp of duck fat or butter and stir until the fat gets integrated into the sauce, about 1 minute. Pour over halibut and serve.

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