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



  1. Place fillets in a clean bowl, skin side down.
  2. Add lemon juice to the bowl and season halibut evenly with sea salt and black pepper.
  3. Cover the bowl with cling wrap and allow the fish marinate in the refrigerator for about a half an hour.
  4. Preheat the oven at 450 and line a baking sheet with foil.
  5. Place fish skin side down onto the foil-lined baking sheet and top a tad more pepper and fresh tarragon leaves.
  6. Set the baking sheet on the top rack of your oven and roast the fish for 20-30 minutes.
  7. Remove from oven, plate and garnish with a lemon wedge. Serve immediately.


Bon appetit!









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