Baked Halibut with Champagne Vinaigrette

Baked Halibut

I logged into my wedding website yesterday and it had the nerve to remind me that I’m only 60 days out! The Wedding Fairy almost had a full-blown panic attack and I don’t blame her. Things are going to change around here for the next few months so bear with me as we trade fresh fruit for baked goods and olive oil for butter. Not that you even notice that this Baked Halibut is 100% healthy!

Baked Halibut

In case you’re new around here (welcome!!), the Wedding Fairy is that nagging voice in my head that tells me that I need to stop eating so many sweets or I won’t fit in my wedding dress! Irritating at best. Usually I ignore her but yesterday I freaked out.

Baked Halibut

I went into the Mecca of Healthy, Whole Foods, and breathed a sigh of relief. Whole Foods is one of my loves. I don’t know if it is the colors or just that I find the freshest, locally sourced produce there, but it makes me smile. The halibut looked out of this world! And, these local cherry tomatoes were so delicious that I actually ate some right out of the container. That never happens. I tolerate cherry tomatoes. Barely. But these?

Baked Halibut

These were begging to be simply dressed and eaten with my baked halibut.

Champagen Vinaigrette

Oh and this Champagne Vinaigrette! Delish. It will absolutely be added to my regular rotation. Even though the Baked Halibut can absolutely stand on it’s own, it was very refreshing served chilled over a bed of healthy greens. And spoon the tomato and avocado salad on top!

Champagne Vinaigrette

Don’t worry about the new dessert-free me. I promise everything will be just as tasty at American Heritage Cooking Light and that we’ll be back to indulgence before I can say, “I do”! [Plus anyone who knows me will tell you that “being-good” is only eating one dessert a day…]

Baked Halibut with Champagne vinaigrette
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Baked Halibut with Champagne Vinaigrette

  • Author: Lindsey
  • Total Time: 30 minutes
  • Yield: Serves 4


This Baked Halibut is simple enough for weeknight cooking but fancy and flavorful enough for company! Hints of lemon and Moscato make this a real treat!



For the Baked Halibut:

  • 1 lb Halibut
  • 1 tablespoon freshly squeezed lemon juice
  • 2 pinches salt
  • ¼½ teaspoon freshly ground pepper
  • 2 teaspoons Moscato wine (or another sweet wine)
  • 3 lemon slices
  • 1 teaspoon fresh rosemary, chopped

For the Champagne Vinaigrette:

  • 1 large garlic clove, finely chopped
  • 2 tablespoons Dijon mustard
  • ¼ cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil


For the Baked Halibut:

  1. Preheat oven to 350°
  2. Place halibut in a baking dish only slightly larger than your fillet. Squeeze lemon juice over top and add salt and pepper. Garnish with lemon slices and drizzle wine over the surface of the fillet. Sprinkle chopped rosemary on top.
  3. Bake halibut in preheated oven for 20-35 minutes until it flakes with a fork. I abhor over cooked fish, so I usually bake mine until the edges flake easily but the middle is only slightly firm. My thick fillet took 25 minutes.

For the Champagne Vinaigrette:

  1. Whisk together all ingredients through pepper. While continuously whisking, slowly add the olive oil until it is completely emulsified.
  2. Store in sealed container in refrigerator. I think it actually got better overnight. Fact.


Champagne Vinaigrette recipe from Epicurious

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
Baked Halibut


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