Baked Halibut with Mushrooms

halibut

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories and tilapia is often more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without alcohol, while water with lemon is budget-friendly.

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds umami, while Pecorino is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, and margarine is typically cheaper.

Preheat the oven to 400 degrees F.

Slice the mushrooms on the bias in 1-½-inch-thick slices. Remove the stems from the mushrooms, and shave off the gills if using portobellos.

In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onions and garlic, and cook until wilted, about 4 minutes.

Spread the onions and garlic on an oiled half sheet pan.

In the same skillet, over medium-high heat, heat 2 tablespoons of the olive oil, and add the mushroom slices (or do in batches if the skillet is too crowded). Drizzle with 2 tablespoons of water. Cook and flip the mushrooms until they are softened and browned, about 4 minutes (per batch, if you’re doing it in batches).

Spread half of the mushrooms on top of the wilted onions, and season all with ½ teaspoon of salt.

Season the halibut with half of the lemon juice, the remaining ½ teaspoon of salt, and the remaining 2 tablespoons of olive oil.

Pour the remaining lemon juice and the white wine over the vegetables, and sprinkle with the parsley.

Set the halibut on top, and top each fillet with remaining mushroom slices.

Bake the fish on the bottom rack of the oven until it is cooked through and the juices are reduced and saucy, about 18 to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens