How to Cook Fish -Halibut |Christine Cushing

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and adds a similar flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without the alcohol.

halibut fillets

🥗Healthier: cod fillets

💰Cheaper: tilapia fillets

Cod and tilapia are more affordable white fish options.

fennel bulbs

🥗Healthier: celery

💰Cheaper: cabbage

Celery provides a similar crunch and flavor profile.

Preheat oven to 375°F on convection setting.

Slice fennel bulbs, removing the outer leaves and thick core; thinly slice about half a bulb for two pieces of fish.

Thinly slice shallots and halve grape tomatoes; add to the fennel in a small baking dish.

Season the vegetable medley with sea salt and black pepper, and drizzle with extra virgin olive oil.

Zest and juice half of a Meer lemon, adding it to the vegetable mixture; toss to combine.

Roast the vegetable medley in the oven for about 20 minutes, checking for tenderness.

Heat olive oil in a pan over medium heat; season halibut fillets with salt and black pepper.

Place halibut fillets in the pan, cooking for about 2 minutes on each side until golden.

Remove halibut from the pan and set aside; add dry vermouth to deglaze the pan.

Nestle the halibut back into the pan with the roasted vegetables, adding more fresh herbs if desired.

Cover the dish with parchment paper, leaving it slightly open for steam to escape, and return to the oven.

Check for doneness after a few minutes; the fish should be tender and flake easily.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens