Halibut

If you had told me 15 years ago that I’d be blogging about fish now, I would’ve laughed out loud. Growing up my parents loved to cook fish, but there was just something I disliked about it. Now, my parents laugh at me because of how much I absolutely love fish, especially halibut!

There are many things that have made me fall in love with fish. But the biggest reason is because how healthy and full of omegas they are as well as how easy it is to cook. When eating fish I used to notice that I would sometimes try to mask the taste with a lot of butter or too much seasoning, but now I just cook the fish in oil! It’s such a healthy way to cook the fish while also keeping the process easy and gentle. You never want your halibut to be tough or dry, and by cooking it this way you’ll have halibut with a nice opaque center that is juicy and delicious.

This recipe makes a great meal and is easy to make for a lot of people. There is so much flavor and healthy protein and you can add just about anything to it! My favorite things to add to this dish are some Yukon potatoes and zucchini. They brighten it up without overshadowing the main star of the dish. Once you try cooking your halibut this way, I can promise you won’t  have a dry piece of fish ever again.

Ingredients:

6 small white-skinned or baby Yukon gold potatoes (1 lb)

1 medium or 2 small onions

1 medium or 2 small zucchini

2 small plum or toma tomatoes, sliced

about ½ cup white wine or dry vermouth

¼ cup Extra Virgin Olive Oil

¼ cup flat-leaf parsley leaves, finely chopped

8 cloves garlic, crushed

2 sprigs fresh oregano, leaves stripped from stems and chopped

salt and pepper

4 thick-cut fillets sustainable cod (6-8 oz each)

1 tsp. crushed red pepper

1 lemon, zested

4 tbsp butter (optional)

 

Directions:

Preheat the oven to 450 degrees

Using a mandolin or the slicer side of a box grater, very thinly slice the potatoes, zucchini and onion.

In a large bowl, mix the potatoes, zucchini and onion with the tomatoes, white wine, Olive Oil, half the parsley, the garlic and oregano; season with salt and pepper.

Cut 4 large sheets of aluminum or parchment paper, each about 12 by 16 inches. Arrange 1 sheet with the short side in front of you. Place a quarter of the potato mixture horizontally along the bottom half. Top with a fish fillet; season and top with ¼ tsp. crushed red pepper and a quarter of the lemon zest.

Add the butter and some of the reaming parsley. Fold the aluminum or parchment paper over the fish, then roll and crimp the edges to seal along one side so it looks like an empanada or turnover. Transfer the packet to baking sheet. Repeat with the remaining ingredients.

Bake until the fish is just opaque in the center and the potatoes and zucchini are just tender (a knife will easily slide into the fish when pierced through the paper and will be hot to the touch), 17-20 minutes. Using a large spatula, carefully transfer the packets to shallow bowls or plates. Open carefully (lots of steam will be released).

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