Best 15 Minute Baked Halibut With Herbs Recipes

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

10-Minute Baked Halibut With Garlic-Butter Sauce image

Make and share this 10-Minute Baked Halibut With Garlic-Butter Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1 tablespoon Old Bay Seasoning
1 1/2 lbs halibut fillets
1/2 cup unsalted butter
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon finely chopped herbs (dill, oregano, tarragon, marjoram, chervil, rosemary, take your pick)

Steps:

In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
Melt the garlic butter and pour it over the fish.
Bake the fish for 10 minutes, basting once with the sauce.
The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
Serve fish with the garlic butter spooned over each portion.

Nutrition Facts : Calories 344.6, Fat 26.2, SaturatedFat 11.4, Cholesterol 108.8, Sodium 95.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 25.9

BAKED HALIBUT WITH WINE AND HERBS

Baked Halibut with Wine and Herbs image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 sprigs thyme
8 sprigs parsley
2 bay leaves, preferably fresh
8 cloves garlic, smashed
2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish
Kosher salt and freshly ground black pepper
3/4 cup dry vermouth
4 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
12 cherry or pear, red and yellow tomatoes, for garnish
Optional serving suggestion: Tapenade, recipe follows
1/2 cup pitted and chopped kalamata olives
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

Preheat oven to 450 degrees F.
In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.
Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.
To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.

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