{"id":349,"date":"2010-03-21T21:05:31","date_gmt":"2010-03-22T02:05:31","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=349"},"modified":"2010-03-21T21:05:31","modified_gmt":"2010-03-22T02:05:31","slug":"baked-halibut-with-sides","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=349","title":{"rendered":"Baked Halibut with sides"},"content":{"rendered":"
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Baked Halibut with sides<\/strong><\/p>\n

Halibut is not a cheap fish — in fact, here where I live, it goes for upwards of $20\/lb. However, it’s well worth it, and the ease in preparation makes this most likely the closest to a Non-Recipe you’re going to get on The Wannabe Gourmet,<\/em> so… here goes!<\/p>\n

1 six-to-eight ounce halibut fillet
\n1 tbsp butter, cut into small squares
\n1\/4 tsp dill, minced
\n1\/4 tsp fresh finely ground black pepper
\n1\/4 tsp fleur de sel
\nlemon juice<\/p>\n

Preheat oven to 375F. Line a baking dish with foil, and spray with a non-stick spray. Place halibut fillet, skin side down, on the foil, and sprinkle dill, pepper, and salt (I recommend fleur de self for the subtleness). Dot with butter and spritz with lemon juice.<\/p>\n

Bake for 20-25 minutes (check after 20 minutes — the halibut should flake easily with a fork. Be VERY, VERY careful not to overcook the halibut, as it dries out amazingly quick, and that ruins the flavour.)<\/p>\n

Serves 2 (or, 1, if you’re really hungry). This dish multiplies well. Serve alongside oven-roasted frites, and haricot verts with shallots.<\/p>\n

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Baked Halibut with sides Halibut is not a cheap fish — in fact, here where I live, it goes for upwards of $20\/lb. However, it’s well worth it, and the ease in preparation makes this most likely the closest to a Non-Recipe you’re going to get on The Wannabe Gourmet, … Continue reading Baked Halibut with sides<\/span> →<\/span><\/a><\/p>\n

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