Lemon Tarragon Halibut & Leeks

Why I’ll Love This Recipe

I love how quickly this recipe comes together while still feeling restaurant-worthy. The mild halibut absorbs the bright lemon and aromatic tarragon beautifully, while the softened leeks add a naturally sweet flavor. I also appreciate that it is wholesome, protein-rich, and pairs well with a variety of side dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Halibut fillets
• Leeks, cleaned and sliced
• Olive oil
• Butter
• Garlic, minced
• Fresh lemon juice
• Lemon zest
• Fresh tarragon, chopped
• Salt
• Black pepper
• Chicken or vegetable broth (optional, for extra sauce)

Directions

1. I thoroughly wash the leeks and slice them into thin rounds.
2. I season the halibut fillets with salt and black pepper.
3. I heat the olive oil and butter in a large skillet over medium heat.
4. I sauté the leeks until they become soft and lightly caramelized.
5. I stir in the garlic and cook for about 30 seconds until fragrant.
6. I add the halibut fillets to the skillet and cook for about 4–5 minutes per side, depending on their thickness.
7. I pour in the lemon juice and, if I am using it, a splash of broth to create a light sauce.
8. I sprinkle in the chopped tarragon and lemon zest during the final minute of cooking.
9. I spoon the leek mixture over the fish and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• I substitute cod or sea bass when halibut is unavailable.
• I add asparagus or spinach for extra vegetables.
• I include a splash of white wine in the sauce for additional depth.
• I replace tarragon with fresh dill or parsley for a different herbal flavor.
• I finish the dish with capers for a briny, tangy touch.
• I serve it over mashed potatoes, rice, or buttered pasta for a heartier meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I reheat the halibut gently in a covered skillet over low heat with a small splash of broth or water to help keep the fish moist. I avoid overheating it because halibut can become dry. I do not recommend freezing the cooked dish since the texture of the fish may change after thawing.

FAQs

Can I use frozen halibut?

Yes. I thaw the fillets completely and pat them dry before cooking so they brown properly.

How do I know when the halibut is done?

I cook it until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I use dried tarragon instead of fresh?

Yes. I use about one-third the amount of dried tarragon since its flavor is more concentrated.

What side dishes go well with this recipe?

I enjoy serving it with roasted potatoes, steamed green beans, wild rice, or a crisp green salad.

Can I prepare any part of this recipe ahead of time?

Yes. I clean and slice the leeks, chop the herbs, and zest the lemon ahead of time so the cooking process is even quicker.

Conclusion

I keep coming back to this Lemon Tarragon Halibut & Leeks recipe because it is fresh, flavorful, and surprisingly easy to prepare. The combination of flaky halibut, sweet leeks, bright lemon, and aromatic tarragon creates a balanced meal that feels both comforting and refined. It is a recipe I enjoy serving whenever I want an impressive seafood dinner without spending hours in the kitchen.

Lemon Tarragon Halibut & Leeks

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This Lemon Tarragon Halibut & Leeks is a light and elegant seafood dish featuring flaky halibut with tender sautéed leeks, bright lemon, and fragrant tarragon. It’s a wholesome meal that’s perfect for both weeknight dinners and special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan Fry
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 4 halibut fillets (about 6 oz each)
• 2 leeks, cleaned and thinly sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh tarragon, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken or vegetable broth (optional)

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Instructions

1. Thoroughly wash the leeks and slice them into thin rounds.
2. Season the halibut fillets with salt and black pepper.
3. Heat the olive oil and butter in a large skillet over medium heat.
4. Sauté the leeks until softened and lightly caramelized, about 8 to 10 minutes.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Add the halibut fillets to the skillet and cook for 4 to 5 minutes per side, depending on thickness, until the fish flakes easily.
7. Pour in the lemon juice and, if using, the broth to create a light sauce.
8. Stir in the chopped tarragon and lemon zest during the final minute of cooking.
9. Spoon the leek mixture over the halibut and serve immediately.

Notes

• Substitute cod or sea bass if halibut is unavailable.
• Add asparagus or spinach for extra vegetables.
• Include a splash of white wine for a richer sauce.
• Replace fresh tarragon with dill or parsley if preferred.
• Finish with capers for a briny flavor.
• Serve with mashed potatoes, rice, buttered pasta, or a crisp green salad.
• Store leftovers in the refrigerator for up to 2 days and reheat gently with a splash of broth or water.

Nutrition

• Serving Size: 1 fillet with leeks
• Calories: 340 kcal
• Sugar: 4 g
• Sodium: 420 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 37 g
• Cholesterol: 95 mg