Baked Halibut With Zucchini And Tahini Sauce Recipes

SHEET PAN ROASTED HALIBUT

Steps:

• Preheat oven to 400°F.
• Arrange halibut, green beans, and mushrooms on a large, rimmed baking sheet.
• In a small bowl, whisk together olive oil, sesame oil, lemon juice, zest, salt, and pepper. Pour over fish and vegetables; toss green beans and mushrooms to coat.
• Roast until halibut is opaque in the center and green beans are crisp-tender, about 10-15 minutes (10 min for 1-inch thick fillets; 15 min if 1 ½-inches thick).
• Serve fish and vegetables with Cilantro Pistachio Pesto, if desired. Enjoy!

MEDITERRANEAN BAKED HALIBUT

Steps:

• Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using).
• Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt. Spread the mayonnaise/tomato mixture over the top of the fish.
• Bake at 425 for 15-17 minutes. My fish was about 1 1/2" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!

BAKED HALIBUT WITH ZUCCHINI AND TAHINI SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Thinly slice 1 of the lemons into 8 or so rounds and set aside.
• Place two 15-by-12-inch sheets of parchment paper on a rimmed baking sheet. Fold each sheet in half lengthwise, then reopen the paper.
• Arrange the lemon slices on 1 side of each of the sheets. Top with 2 thyme sprigs, followed by the fish fillets. Scatter the shallot and zucchini around the fish, and drizzle with the tahini and the juice of the remaining lemon. Carefully divide the wine between the 2 sheets and season everything generously with salt and pepper. Garnish with parsley leaves, if using.
• Fold the parchment over the fish and crimp the edges like a pie crust until the packets are tightly sealed.
• Bake in the oven for 10 minutes, until the fish is flaky and cooked through. Allow to cool for a few minutes before opening, then serve immediately directly in the packets.

HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI

Steps:

• Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
• To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
• To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

BAKED HALIBUT WITH ZUCCHINI, OLIVES, TOMATOES AND ORANGES

Steps:

• Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
• Season both sides of fish with cinnamon, salt and pepper; place 1 piece each onto middle of parchment paper. For each piece, top with half the zucchini, olives and tomatoes; season with a pinch more salt and pepper. Pour 1 tablespoon stock over each, then top with half the orange slices and thyme.
• To make packets, roll and crimp opposite sides of parchment paper together over fish and vegetables, then roll and crimp ends to prevent steam from escaping. Place packets on cookie sheet.
• Bake 12 to 15 minutes or until fish flakes easily with a fork. Transfer packets to plates for serving.