Baked Halibut with Wine and Herbs

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

4 sprigs thyme

8 sprigs parsley

2 bay leaves, preferably fresh

8 cloves garlic, smashed

2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish

Kosher salt and freshly ground black pepper

3/4 cup dry vermouth

4 tablespoons extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

12 cherry or pear, red and yellow tomatoes, for garnish

Optional serving suggestion: Tapenade, recipe follows

Tapenade:

1/2 cup pitted and chopped kalamata olives

1 tablespoon extra-virgin olive oil

1 teaspoon fresh thyme leaves

1 teaspoon finely grated lemon zest

Freshly ground black pepper

Directions

  1. Preheat oven to 450 degrees F.
  2. In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.
  3. Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.

Tapenade:

  1. To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.

Two-Ingredient Pizza Dough

Two-Ingredient Banana Pancakes

Baked Penne with Roasted Vegetables

Pasta Pomodoro for Two