Halibut is the largest flatfish in the sea – to be found in the freezing cold waters off Scotland, Norway, Iceland and Newfoundland. I love it for its firm, yet flaky texture, and its mild, sweet taste which makes it perfect for all sorts of seasonings. Always go for cuts from the middle of the fish, not the tail which is full of bones. Look for white glossy flesh, with no brown spots and be sure to purchase farmed or line-caught North Pacific halibut which is not endangered.
This is a super quick, easy and healthy recipe that is perfect for a midweek meal. It is really flexible too, so easy to adjust according to numbers and personal taste.
One pan Mediterranean Baked Halibut
Ingredients for the sauce
- Zest & juice of two lemons
- Filippo Berio extra virgin olive oil – approximately 6 tablespoons
- Fresh Garlic chopped – two-four cloves according to personal taste
- Salt – teaspoon
- Pepper – teaspoon
- Mixed Italian herbs – two teaspoons or to personal taste
- Green Beans ends trimmed
- Cherry Tomatoes cut in half
- Onions sliced (red or white according to personal preference)
- Halibut Fillets (four large or eight small and serve two per person)
- Preheat oven 180c / gas 4
- Mix the sauce ingredients together well
- Toss the vegetables in the sauce, then transfer to a large baking tin using a slotted spoon
- Now toss the fillets of halibut in the sauce to ensure they are well coated
- Place the fish on the baking sheet next to the vegetables and pour any remaining sauce over the top of fish and veggies.
- Place in the oven for approximately 15 minutes
- You can serve ‘straight from the oven’ without any extras, or pad out with salad, quinoa or your own favourite grains.
In season at this time of year;
Fruit, Nuts & Fungi
Vegetables & Herbs
Asparagus, Artichoke, Beetroot, Brussel Sprouts, Carrots, Cauliflower, Celeriac, Chicory, Jerusalem Artichoke, Kale, Leek, Onion, Pak Choi, Parsnip, Purple Sprouting Broccoli, Salsify, Savoy Cabbage, Spinach, Spring Greens, Spring Onions, Swede, White Cabbage, Wild Garlic
Meat & Game
Hare, Spring Lamb, Venison
Fish & Shellfish
Anchovy, Cockles, Cod, Dab, Dover Sole, Gurnard, Hake, Halibut, Langoustine, Lemon Sole, Lobster, Mussels, Oysters, Red Mullet, Sardine, Salmon, Shrimp, Sole, Tuna, Whitebait, Winkles