Baked Halibut with a Clear Method

Baked Halibut with a Clear Method keeps the shopping list focused on lb halibut, lemon juice freshly squeezed, and pinches kosher salt. It serves 4 servings.

Count on 15 minutes of prep, 20 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

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

How the cooking goes

1. Warm the oven to 350°F.
2. Set halibut in a snug baking dish. Season with lemon juice, salt, and pepper. Top with lemon slices, drizzle with wine, and sprinkle with rosemary.
3. Bake 20–35 minutes, until edges flake easily and center is just firm.
4. Beat all vinaigrette ingredients except olive oil. Slowly whisk in olive oil until emulsified.
5. Serve.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Dinners, open Breadcrumb Crusted Halibut with Beurre Blanc with a Steady Rise and Shrimp Curry for a Weeknight Plate.