Lemon Rosemary Halibut Recipes

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Steps:

• Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
• Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

ROASTED HALIBUT AND POTATOES WITH ROSEMARY

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

EASY LEMON HALIBUT

Steps:

• Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
• Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
• Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
• Bake 20 minutes.
• Cut open top of oven bag carefully. Remember: Always support bag with the dish.
• Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.

LEMON-ROSEMARY HALIBUT

Steps:

• Preheat oven to 450 degrees.
• Coat 13" x 9" baking dish or shallow casserole with 1/4 cup olive oil.
• Arrange fillets in dish. Sprinkle with salt and pepper to taste.
• Cover fish with lemon slices then scatter with capers.
• Place rosemary branches over all then drizzle with 1/2 cup olive oil.
• Roast 15 minutes. Serve immediately.

BAKED HALIBUT WITH LEMON AND ROSEMARY (GREECE)

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in a frying pan on medium heat. Add onions and garlic and sauté for 5 minutes.
• Add the tomatoes, lemon juice, rosemary, mustard, salt and pepper. Sauté for 5 more minutes. Remove from heat.
• Place the halibut steaks in one layer on a lightly oiled baking dish. Cover with rosemary mixture.
• Cover baking dish with foil and bake for 30 minutes or until fish is cooked through and flaky.

LEMON AND ROSEMARY WITH HALIBUT

Steps:

• Rinse halibut under cold running water and pat dry with paper towels. Place halibut in a shallow baking dish. In a small bowl, whisk together olive oil, lemon juice and herbs. Coat the halibut in marinade, cover and chill in the refrigerator for for about 3 hours.
• Set up grill for direct grilling and preheat to medium heat. Lightly oil grill grate.
• Grill fillets for 5 minutes per side, or until the fish is cooked through and flaky.
• Arrange grilled fillets on serving plates and garnish with lemon slices and herb sprigs. Serve.

ROAST HALIBUT WITH FINGERLING POTATOES, LEMON, AND ROSEMARY

Steps:

• Preheat oven to 450 degrees. Put sliced potatoes, olive oil, rosemary, and garlic in a large (12" or so) cast iron pan and mix well. Roast for 15-20 minutes, until potatoes are almost tender.
• Lay halibut fillet on top of potatoes, sprinkle with chopped rosemary, chopped parsley, lemon juice and zest. Bake 8-10 minutes per inch of halibut thickness, or until just cooked through.