Herb and Wine Baked Halibut

If I were to tell you that it’s only been in the past couple months that I’ve come to love lemon and seafood – would you still love me?

I mean, it could just be a hypothetical question – but still.  Would you love me?  Alas I cannot tell a lie, it’s true.  I like lemons (lemon bars are my favorite dessert ever) and I like seafood, but the flavor combo never meshed well together until lately.  I suppose it’s comforting knowing that we’re always growing but goshdarnit it would have been nice to have liked it before!

 

That would have meant no choking it down previously, no more snubbing my nose at cooking shows and recipes, and no more preparing fish the same way without it.  Not to say that I’ll be making any major adjustments.  But that acidity with the fish?  And the sea salt?  Yes PLEASE.

I have to admit again though – this sauce isn’t all about the lemon though.  Sure, it has lemon in it, but the real stars if you ask me are the garlic, wine, and herbs.  Pretty much everything that’s in it is the star.  It literally takes max 25 minutes from fridge to table, 20 of which it’s baking in the oven and you’re making other things or eating ice cream or watching TV.  It’s about simplicity guys!

 

Besides, making time for more ice cream is always on my to-do list.

HERB AND WINE BAKED HALIBUT

• 2 6-oz halibut filets (if you’re making more just double the recipe)
• 1/4 cup white wine (I used Chardonnay)
• juice from one lemon
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Italian seasoning
• 2-3 cloves garlic, minced
• 2 Tbsp olive oil

Preheat oven to 375.  Spray a baking dish (preferably one that just fits the filets with a little room for liquid) with nonstick spray and lay the halibut filets in it.  Season with salt and pepper.  In a bowl whisk together the white wine, lemon juice, Italian seasoning, garlic, and olive oil.  Pour over and around the halibut.  Cover and bake at 375 for 20 minutes.  Remove from oven and let it sit, covered, for a few minutes.  The fish should flake easily with a fork.  Serve hot with a rice pilaf – and the extra wine sauce?  Perfect for pouring over the pilaf 😉

Lemon, you may not be the star of the show, but you’ll always be the star in my heart!