Halibut, roast sweet potato and fish velouté

Delicate, flaky halibut rests on buttery roast sweet potato, finished with a silky mushroom and white wine velouté. The combination is both light and indulgent, bringing together sweetness, creaminess, and a gentle citrus lift — a restaurant-quality dish made easy at home.

A nutri-Score of B, thanks to the lean white fish, moderate use of butter, and nutrient-rich sweet potatoes. It’s balanced and satisfying, offering a dose of healthy fats and protein without feeling heavy.

Method

Prepare the Sweet Potatoes

1. Preheat the oven to 220°C/200°C Fan/Gas 7.
2. Place the sweet potatoes on a baking tray and roast in their skins for 40–50 minutes until soft and tender throughout.
3. Once cooked, scoop out the flesh into a bowl. Mash with a fork, then stir in the butter and Parmesan until smooth. Season well and keep warm.

Make the Fish Velouté

4. In a hot saucepan, melt the butter and add the sliced mushrooms. Sauté for 2–3 minutes until they release their liquid.
5. Pour in the white wine and let it reduce until almost evaporated.
6. Add the fish stock and reduce by half. Then add the double cream and continue to simmer until slightly thickened. Season with lemon juice, salt, and pepper. Stir through the chives and keep warm.

Cook the Halibut

7. Heat a little rapeseed oil in a frying pan over medium heat. Season the halibut fillets and cook until the fish is opaque three-quarters of the way up.
8. Add butter to the pan, allow it to foam, then flip the fillets and remove the pan from the heat. Rest for a minute before seasoning with lemon juice.
9. To serve, spoon the mashed sweet potato onto plates, place the halibut on top, and drizzle with warm velouté.

Suggested Wine Pairing

• Majestic – The Ned Sauvignon Blanc (£11.99): Crisp and zesty, with citrus and herbal notes that lift the buttery velouté beautifully.
• Tesco Finest Viognier (£9.50): Its creamy texture and peach flavour complement the sweet potato and richness of the sauce.
• Sainsbury’s Taste the Difference Chablis (£12.00): Clean and mineral-driven, a perfect counterpoint to halibut’s delicate flavour.

What can you serve with this

1. Steamed asparagus – Adds a light crunch and freshness.
2. Garlic greens – Broccoli or spinach pan-fried with garlic for flavour balance.
3. Herb salad – A mix of rocket and dill cuts through the creamy elements.
4. Crusty bread – To mop up every drop of that velouté.

FAQs for Halibut, roast sweet potato and fish velouté

• Can I use another type of fish?
  Yes, cod, sea bass, or haddock all work well.
• How can I make the dish lighter?
  Use single cream or omit butter in the mash.
• Can I prepare the sweet potatoes in advance?
  Yes, mash ahead and reheat gently with a little butter.
• What if I don’t have fish stock?
  Vegetable stock is a fine substitute.
• Can this be made dairy-free?
  Yes, use olive oil and plant-based cream.
• How do I know the halibut is cooked?
  It should flake easily and be opaque in the centre.
• Can I freeze the velouté?
  It’s best enjoyed fresh, but can be frozen up to a month.
• What’s a velouté sauce?
  A classic French sauce made with stock, butter, and cream — luxuriously smooth and savoury.

Nutri-score Health Check

This recipe scores a Nutri‑Score of B, automatically calculated from ingredients and portion data. It’s a guide for balance, not a rule.

Positive Factors

• Rich in protein from halibut.
• Contains vitamins A and C from sweet potato.
• Healthy fats from rapeseed oil.

Negative Factors

• Moderate saturated fat content from butter and cream.
• Parmesan adds salt, so avoid extra seasoning.