Herb, lemon and garlic wild halibut
Today is Good Friday–a holiday for us here in Ontario, Canada. The weather was finally pleasant enough to encourage us to get outside. It’s been a loooong and c-c-c-cold winter, so even though it wasn’t very sunny today, it was warm-ish at a whopping 16 °C. Nelson was comfortable in a t-shirt, but that’s Nelson…he’s ‘strange’ that way. The kids and I were comfortable in spring jackets. We walked and walked, and walked some more. Man…we’ve missed you spring! Welcome back friend.
The one tradition we stick to on this day is eating fish. Today’s choice did not disappoint. Nelson picked up some beautiful wild halibut yesterday. When he started wandering down the fresh fish counter at our local Longo’s he wasn’t sure what would be on the menu, but the wild halibut caught his eye. A lot of stuff caught his eye–he loves checking out the huge selection of olive oils, spices, fresh artisan breads…and so on. His ‘quick’ trip for groceries took a little longer (er…a lot longer) than ‘quick’–but I’m not too surprised–he’s like a kid in a candy store in any specialty grocery store.
So, tonight’s dinner was a first-time attempt and it was an immediate winner. Michael practically inhaled his portion and asked for seconds (of course, he’s a growing teen boy…but none-the-less). The title on this page is a mouthful, but it describes the flavours nicely–a little lemony, a little garlic-y, well spiced, and perfectly cooked. Yuuummy! We hope you enjoy.
Baked halibut preparation
- 4 6 to 7 oz fresh halibut filets caught wild
- 2 Tbs quality extra virgin olive oil
- ¼ cup quality extra virgin olive oil
- 1 tsp grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 clove garlic minced
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 2 Tbs fresh parsley finely chopped
- 2 Tbs fresh chives finely chopped
- ½ tsp paprika
- 1 tsp coarse sea salt
- Pre-heat oven to 350 °F non-convection oven or 300 °F convection
- Drizzle and spread 2 Tbs of olive oil on an oven safe baking dish
- Pat the halibut dry and place it in the dish, over the olive oil in one layer with a little distance between each piece. Sprinkle the course sea salt evenly over each piece and rub in
- In a small bowl, whisk together the ¼ cup of olive oil, lemon zest, lemon juice, minced garlic, fine sea salt, black pepper, parsley and chives
- Spoon generous amounts of the herb and lemon mixture evenly over each piece of fish. Keep distrubuting the mix until the bowl is empty and all pieces are well covered
- Place the baking dish in the oven and let bake for 13 minutes. Open the oven door and check for doneness. The fish should look and feel flaky. Do not over cook
- Plate the fish and drizzle the lemon sauce from the baking dish over the halibut
- Enjoy this fish with rice, steamed Parisian potatoes, fresh salad or orzo (pasta that looks like rice)
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