A bright, tangy citrus vinaigrette and herb sauce perfectly complement the flavours of halibut in this deliciously simple and elegant recipe. It comes together quickly making it perfect for a weeknight dinner, but also impressive enough for entertaining guests when served table-side in the Le Creuset Fish Baker. If you’re pressed for time pick up a good quality chimichurri or pesto at the store or make your own with fresh herbs from the garden.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
For Citrus Vinaigrette
- 2 oranges or small red grapefruit
- 1 shallot, thinly sliced
- 1 teaspoon white wine vinegar
- 2 teaspoons extra-virgin olive oil
For Halibut with Chimichurri
- 4 x 90g (3-ounce) Halibut fillets, or other firm white fish
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- ½ cup good quality store-bought herb sauce, such as chimichurri or pesto
- ¼ cup toasted hazelnuts, roughly chopped
- Lemon wedges to serve
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Method
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1For the Citrus Vinaigrette: Peel the membrane away from the outside of the oranges or grapefruit. Cut the sections into supremes, reserving the juice for another recipe. Place the orange sections in a small mixing bowl. Add shallots, vinegar, and oil. Toss gently to combine. Serve the vinaigrette alongside halibut.
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2For the Halibut: Preheat oven to 425°F/200°C/Gas Mark 6. Lay the Halibut fillets in the base of the Le Creuset Fish Baker. Sprinkle evenly with salt and pepper, and drizzle with olive oil. Cover with lid and place in the preheated oven until fish is baked through and flakes easily with a fork, about 15-20 minutes.
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3Remove the Le Creuset Fish Baker from the oven and uncover. Drizzle fish with the herb sauce and top with hazelnuts. Serve immediately table-side with lemon wedges on the side.
