Oven-Roasted Halibut
serves 2-4
Good fish tastes best with a minimum of fuss, so with just some flour and a little oil you can have a main course. Fresh (or fresh-frozen) halibut truely deserves to be described as "buttery."
2 (preferably thick) halibut filets
kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil
prep: 5 minutes
total: 20 minutes
oven-safe, nonstick sauté pan
spatula
1. Preheat the oven to 400F and put the rack in the middle position.
2. Generously season the fish on both sides with salt and pepper. Sprinkle the flour on both sides of the filets.
3. Heat the oil in an oven-safe, nonstick sauté pan over medium-high heat. When it's hot and shimmering, add the fish to the pan with plenty of space between the filets. Leave them alone to brown well on the first side, 3-4 minutes.
4. Carefully turn the steaks over with a spatula. Put the pan in the oven and roast until the fish is barely translucent in the center, 5-10 minutes, depending on the thickness of the filets. Watch them carefully and take them out before they begin to flake.
2. Generously season the fish on both sides with salt and pepper. Sprinkle the flour on both sides of the filets.
3. Heat the oil in an oven-safe, nonstick sauté pan over medium-high heat. When it's hot and shimmering, add the fish to the pan with plenty of space between the filets. Leave them alone to brown well on the first side, 3-4 minutes.
4. Carefully turn the steaks over with a spatula. Put the pan in the oven and roast until the fish is barely translucent in the center, 5-10 minutes, depending on the thickness of the filets. Watch them carefully and take them out before they begin to flake.
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