Lemon-Dill Halibut
It was a Sunday evening and Natalya and I were embarking on another complex series of recipes from Kei (Harissa Salsa with Housemade Ricotta bruschetta and preparing the brine for Roasted Chicken). We knew it was probably going to take hours for those recipes and we would still need a main dish for dinner. I decided to bake a fish for dinner, as it is always very easy, quick and healthy. I went with halibut primarily because it was the cheapest fish available at the market. We had a lot of fresh dill, parsley, and lemons on hand and I found this recipe that utilized all these ingredients.
When I left California for New York, I received The San Francisco Chronicle Cookbook Volume II as a going away gift. I admit I had been using it more as decoration in my kitchen than as a recipe source, but I recently started perusing it and have found some really interesting recipes. I will definitely start exploring the other 374 recipes in this tome soon!
According the the book: “Halibut is an ideal fish for baking because of its luxurious texture takes well to the gentle heat of a moderate oven. Watch carefully, however, because halibut can easily become dry with overcooking.” This dish is great served right out of the oven, at room temperature, or even chilled from the refrigerator.
Lemon-Dill Halibut (adapted from The San Francisco Chronicle Cookbook Volume II)
Yields: 4 servings
Ingredients:
- 4 skinless halibut fillets, 5 oz each
- 1 1/2 C water
- 2 T lemon juice
- Salt and freshly ground pepper, to taste
- 1/3 C minced green onion (white part only)
- 6 T finely chopped fresh dill feathers (not stems)
- 6 T finely chopped Italian parsley
- 6 T extra virgin olive oil
- Slender lemon wedges for garnish
Directions:
Preheat the oven to 350°F. Oil a shallow baking dish.
In a bowl, combine the water and lemon juice. Add the fish and soak for five minutes.
Drain and pat the fish dry. Season generously with salt and pepper.
Arrange the fillets in a single layer in the prepared dish. Sprinkle with the onions, dill and parsley. Spoon the EVOO over the fish.
Bake, basting occasionally with pan juices, for about 10 minutes, or until the fish is just opaque in the center.
Transfer to serving plates. Spoon some of the juices over each fillet and garnish with lemon wedges. Enjoy!
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