Baked Halibut
This baked halibut recipe features tender, buttery fish finished with a bright champagne vinaigrette. Simple, elegant, and perfect for weeknights or guests.
Servings: 4 servings
Ingredients
For the Halibut
- 1 lb halibut
- 1 tablespoon lemon juice freshly squeezed
- 2 pinches kosher salt
- ¼ - ½ teaspoon freshly ground pepper
- 2 teaspoons Moscato wine or another sweet wine
- 3 slices lemon
- 1 teaspoon fresh rosemary chopped
Champagne Vinaigrette
- 1 clove garlic finely chopped
- 2 tablespoons dijon mustard
- ¼ cup champagne vinegar
- 2 tablespoons lemon juice fresh
- 2 tablespoons honey
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
- Preheat oven to 350°F.
- Place halibut in a snug baking dish. Season with lemon juice, salt, and pepper. Top with lemon slices, drizzle with wine, and sprinkle with rosemary.
- Bake 20–35 minutes, until edges flake easily and center is just firm.
- Whisk all vinaigrette ingredients except olive oil. Slowly whisk in olive oil until emulsified.
- Serve.
Notes
- Technique: Pull the fish early rather than late to avoid dryness.
- Variations: Try adding fresh herbs like chives or tarragon to the vinaigrette.
- Storage: Refrigerate leftover halibut up to 2 days and vinaigrette up to 5 days, stored separately.
Nutrition
Calories: 389kcal | Carbohydrates: 11g | Protein: 22g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 56mg | Sodium: 647mg | Potassium: 545mg | Fiber: 1g | Sugar: 9g | Vitamin A: 86IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg