Baked Halibut With Fig Leaves 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!

BAKED HALIBUT WITH WINE AND HERBS

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.

HALIBUT BAKED ON A FIG LEAF

Steps:

• Heat the oven to 375°F. Wash the fig leaves, and put them on the table, shiny side up. Put the fish in the middle of each leaf. Oil the fish on both sides, and sprinkle with salt and pepper.
• Fold up the fig leaf over the fish to make a package. Put the folded side down when you place it on a baking sheet or on the grill so that it will stay closed. If you're baking the fish, pour about 1/4 cup water on the baking sheet.
• Put the baking sheet with the four packages in the oven for about 10 minutes. (If grilling the fish, cook 3 to 4 minutes on one side, then turn it over and cook for another 3 to 4 minutes.) To see if it is done, open up one of the packages and look at the center of the fish. If it's white and flaky all through, it's done. Remember, it will continue to cook a bit after you take it out of the oven, so don't cook it too much. Put the packages on plates, and let each person open their own. It is good with a squeeze of lemon and a little extra salt.

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

BAKED HALIBUT WITH FIG LEAVES

Steps:

• Heat oven to 375 degrees.
• Wash leaves and put them on table shiny side up.
• Place fish in middle of each leaf.
• Oil fish on both sides and sprinkle with salt and pepper.
• Fold up fig leaf over fish to make a package. Put the folded side down when you place it on a baking sheet or grill it so it will stay closed.
• If baking fish in oven pour 1/4 cup of water on baking sheet.
• Put baking sheet with packages in oven for 10 minutes. If grilling fish 3 to 4 minutes on each side.
• To check if done, open up one of the packages and look at center of fish. If it's white and flaky, it's done.
• put packages on plates and let each person open their's up.
• Squeeze lemon and salt to taste.