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Baked Halibut with Green Coriander Oil

Updated: Apr 13, 2023

Cooking fish should be easy, try this simple method of baking the fillets for approximately 8 mins per inch of thickness. The rule of thumb tends to be, less is more, you can always return an undercooked piece to the oven, but you can't uncook it. If you start to see a white residue on the fish, you've gone too far to fast.


Low FODMAP, GF, DF,


Halibut with bright confit tomatoes, squeaky romano beans, and green coriander, this dish screams summer!

Baked Wild Halibut with Green Coriander Oil

Yield: 3 servings

Cook Time: 10-15 mins

Ingredients:

  • 16 oz white fish fillets (of any kind, bones removed, skin on or off, this dish features wild halibut)

  • Extra virgin olive oil or avocado oil (start with at minimum 1/4 cup of oil)

  • Kosher salt

  • White wine (start with at least 2 TBSP)

  • Lemon, for serving

  • Aromatics (ex. green onion, garlic, green coriander, thyme, basil)


Optional pairings:


Preparation:

  • Heat oven to 350 degrees. Season the fish with salt and place skin side down in a baking dish or sheet pan. Drizzle the fish with olive oil and white wine, then nestle in aromatics such as green onion and coriander.

raw wild halibut with green onion, olive oil, white wine and coriander
raw wild halibut with green onion, olive oil, white wine and coriander

  • Bake fish for 8 mins per inch of thickness. Cook until the fish is opaque and tender, but remove before it starts to flake. If you are serving the fish with romano beans or green beans, nestle them into the pan with the fish.


Baked with halibut with romano beans
Baked with halibut with romano beans

  • Remove from oven and plate with quinoa, and romano beans. Spoon some of the cooking liquid over the quinoa and squeeze a half lemon over everything. Top with green coriander oil and tomato confit


Quinoa with sliced scallions and olive oil
Quinoa with sliced scallions and olive oil

Baked wild halibut with cherry tomato confit & romano beans
Baked wild halibut with cherry tomato confit & romano beans


I absolutely LOVE my Staub baking dishes. They are heavy duty, high quality, and best of all easy to clean. Click for the link to get the same baking dishes I use. If you shop from my links I earn a small commission, which helps me to keep cover the cost of hosting this website and blog.



 

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