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Heather's Dish

Heather's Dish

Herb and Wine Baked Halibut

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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!

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Comments

  1. Nathan Moyal says

    July 2, 2020 at 9:50 pm

    Excellent! I gave it a quick sear and then I followed the recipe on a 6 pound Halibut.

    Reply
  2. Heather @ InHerChucks says

    November 30, 2011 at 11:27 pm

    I just finished making this for me and my husband. Delish! I served it with your rice pilaf recipe as well. The entire meal was light, healthy and super easy! Will definitely be making this again. Thanks!

    Reply
  3. Koko @ KokoLikes says

    September 22, 2011 at 5:25 pm

    LOVE how easy this is, I feel like dinner could come together so quickly with this recipe. Definitely keeping it on file!

    Reply
  4. Ashley says

    September 22, 2011 at 12:21 pm

    Halibut is one of my favorite fish! Definitely saving this recipe to try!

    Reply
  5. Casey @ Pocket Full of Sunshine says

    September 22, 2011 at 11:51 am

    That sounds delicious! I love fish cooked with wine and herbs. Mmm!

    Reply
  6. Delishhh says

    September 22, 2011 at 11:25 am

    First i have to say i LOVE the new blog look!!! Very nice! Secondly this recipe looks awesome – i buy halibut often and always running out of what to do with it – great recipe to have.

    Reply
  7. Estela @ Weekly Bite says

    September 22, 2011 at 8:19 am

    The fish looks delicious… but I was completely distracted by your awesome new header!! Your site looks great!

    Reply
  8. Anna @ On Anna's Plate says

    September 22, 2011 at 7:03 am

    Lemon and seafood are meant to be together 🙂

    Reply
  9. Emily says

    September 22, 2011 at 6:50 am

    Yum! I love halibut and ate LOTS while we were in Alaska this summer. I also had it in a dill yogurt sauce topped with pecans.

    Reply
  10. Gina @ Running to the Kitchen says

    September 22, 2011 at 6:47 am

    I love halibut. It’s actually one of my favorite fish, it’s just always so expensive that I hardly buy it. I love this recipe though, very adaptable to any white fish really 🙂

    Reply
  11. Heather @ Dietitian on the Run says

    September 22, 2011 at 6:30 am

    I happen to have two filets in my fridge that are waiting to be part of dinner tonight – perfect timing! This will be my 30-minute dinner 😉

    Reply

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ROASTED CAULIFLOWER WITH SMOKED PAPRIKA AND ALMONDS
* 1 head cauliflower, cut into small florets
* 2 Tbsp olive oil
* 1 tsp salt
* 1 tsp smoked paprika
* 1/2 tsp garlic powder
* 1/2 tsp pepper
* 1/3 cup slivered raw almonds
1. Preheat oven to 375.
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