When I’m crunched for time, but want to have something healthy for dinner, I aim for fresh fish. I start out with a thick-cut fillet, season with salt and pepper, a good measure of fresh lemon juice and whatever herbs I’m craving at the time.
While perusing through the selections at the local fish market a few weeks ago, I decided to pick up half a pound of halibut for dinner. What I love most about halibut is its light flavor. Whatever herbs and spices you use in your marinade or seasoning remain at the forefront, and oven roasting it at a high temperature for a short period time locks in the flavor.
Pair with a spinach salad, or your favorite vegetable side and you’ve got a quick and satisfying dinner. What’s left makes a great go-to lunch or next-day dinner.
Makes 2 servings
- 1/2 pound of halibut, cut evenly into two fillets
- Sea salt
- Black pepper
- 1 lemon, cut in half. 1/2 for the juice, the other sliced for garnish
- Fresh tarragon
- Place fillets in a clean bowl, skin side down.
- Add lemon juice to the bowl and season halibut evenly with sea salt and black pepper.
- Cover the bowl with cling wrap and allow the fish marinate in the refrigerator for about a half an hour.
- Preheat the oven at 450 and line a baking sheet with foil.
- Place fish skin side down onto the foil-lined baking sheet and top a tad more pepper and fresh tarragon leaves.
- Set the baking sheet on the top rack of your oven and roast the fish for 20-30 minutes.
- Remove from oven, plate and garnish with a lemon wedge. Serve immediately.