Baked Halibut with Wine and Herbs — tasty and low-salt (if you leave out the added salt)

I wrote recently about buying some halibut at a new Amazon fresh store. I don’t often cook halibut, so I went looking for a recipe and came across this one: Baked Halibut with Wine and Herbs on Foodnetwork.com.

Halibut on a carrot puree that I had in a restaurant long before Covid limited me to takeout options only.

Ingredients

4 sprigs thyme

8 sprigs parsley

2 bay leaves, preferably fresh

8 cloves garlic, smashed

2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish

Kosher salt and freshly ground black pepper [leave out the salt]

3/4 cup dry vermouth [I used white wine instead, its what I had available]

4 tablespoons extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

12 cherry or pear, red and yellow tomatoes, for garnish

The recipe goes on:

Directions

  1. Preheat oven to 450 degrees F.
  2. 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.
  3. 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.

There’s also a recipe for an optional tapenade but because it includes highly salty kalamata olives, I’d skip it.

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