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Braised halibut with baby clams, spring vegetables and thyme

4 servings


  • 4 boneless, skinless halibut filets, 8 ounces each
  • 24 baby clams, washed and scrubbed
  • 1 cup dry white wine
  • 1/2 cup vegetable or fish broth
  • 2 tablespoon picked fresh thyme leaves
  • 12 tablespoon baby carrots, peeled, and split in half lengthwise
  • 12 tablespoon breakfast radishes, cleaned, trimmed, and split in half lengthwise
  • 1/2 pound baby haricot verts, cleaned, trimmed, and split in half lengthwise
  • 12 pound spring onions or scallions, cleaned, trimmed, and split in half lengthwise
  • 1 teaspoon grated lemon peel
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon sweet unsalted butter


Baking Directions:


In a large sauté pan with lid, add the white wine and broth, and heat over medium heat.

Bring to a boil, then add the halibut filets.

Season with salt and pepper, and drizzle each filet with olive oil.

Cover sauté pan with lid, reduce temperature to a low simmer, and cook for 4 minutes.


Remove lid; add the baby clams, vegetables, lemon rind, and thyme leaves.

Cover sauté pan, continue to cook for 3 minutes longer.

Clams will open; fish should be opaque and firm.


Place the halibut with the clams on a serving platter, top with the vegetables, drizzle with extra-virgin olive oil and spoon remaining broth over the fish.

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