Make Perfectly Roasted Halibut With Herb Salad in 40 Minutes
Serves 4 (serving size: about 5 oz. fish and 1/2 cup salad)
Slow-roasting at a low temperature is a nearly fool-proof way to cook fish without overcooking it. The rich, buttery flavor and firm, flaky texture of halibut shine in this recipe. Chervil is a delicious herb that would be lovely in the salad, but if it’s not readily available, parsley is a fine substitute.
Take this recipe to the next level by putting fresh herbs and lemon slices under the fillets while you cook them in the oven to perfume the fish.
1 1/4 pounds skinless halibut fillets
3/4 teaspoon kosher salt
Ground black pepper (optional)
2 tablespoons olive oil
1 large shallot, very thinly sliced
1 1/2 cups fresh mixed soft herb leaves (such as flat-leaf parsley, chervil, and a small amount of more powerfully flavored tarragon)
1 1/2 tablespoons fresh lemon juice
Added sugars 0g
Calcium 5% DV
Potassium 22% DV
How to Make It
Preheat oven to 300°F. Season fish with salt and, if desired, pepper, and let stand 20 minutes. Toss fish with oil in a bowl to evenly coat, and place in a baking dish. Drizzle remaining oil from bowl over fish. Bake at 300°F; check doneness after 15 minutes by pressing flesh gently with your thumb. If the fish flakes apart, it is ready. If not, cook an additional 3 to 5 minutes and check again.
Rinse shallot under cold running water; pat dry. Once the fish is cooked, mix the warm oil from the baking dish with the shallot, herbs, and juice. Serve with fish.
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