Roasted Halibut with Chervil Sauce

3/4 C. loosely packed chervil sprigs (1/2 oz.)

2 T. finely chopped flat-leaf parsley

1 tsp. freshly ground coriander

1 green onion, roughly chopped

1/4 C. extra-virgin olive oil

1 T. lemon juice

1 1/4 tsp. kosher salt

2 pounds skinned halibut fillets, cut into 6 equal portions

 

1 C. dry white wine

2 T. finely chopped shallots

1 tsp. lemon juice

6 T. unsalted butter, at room temperature

3/4 C. loosely packed chervil sprigs, plus sprigs and chive flowers for garnish

About 1/2 tsp. kosher salt

 

Preheat oven to 325°. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry. Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes. Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 T. at a time. Pour into a blender and whirl briefly, then add 3/4 C. chervil and pulse until finely chopped. Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.