Remember the herb roasted salmon we had way back in October? I bragged about how exceptional this Ina Garten recipe is and even commented about wanting to try it with halibut. Well I did.
Halibut and I have a definite love/hate relationship. I love it, but hate that I can't seem to get the timing right. I either cook it to death so it is dry and tasteless or don't cook it enough but I swear by using this method even an idiot like me can get the job done right.
Roasted Halibut with Green Herbs from JBug’s Kitchen Antics adapted from Ina Garten’s “How Easy Is That?”
1 pound fish fillets, skin and bones removed (I used halibut this time)
Salt and coarse ground black pepper
1/4 cup extra virgin olive oil
Juice of 1 small lemon (about 2 tablespoons)
1/2 cup chopped green onions
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
1/4 cup dry white wine
Lemon for garnish
Preheat oven to 425. Season fish with salt and pepper. Combine olive oil and lemon juice together in a container with a tight fitting lid and shake to emulsify. Place salmon in an oven proof stainless sauté pan and drizzle with olive oil/lemon juice mixture. Allow to stand for 15 minutes at room temperature.
Combine green onions, dill and parsley together and scatter over all sides of fish fillet. Pour wine around the fish. Roast for 10 to 12 minutes. Remove dish from oven, cover tightly and rest for 10 minutes. Serve garnished with lemon sauce. Makes 4 servings.
Lemon Caper Sauce
1/2 cup sour cream
Grated rind from 1 lemon
2 tablespoons capers
Dash of lemon pepper seasoning
Mix ingredients together and refrigerate for 15 minutes to allow flavors to develop.
A year ago - Ina's Roasted Chicken on Croutons
Two years ago - Taco Salad