Baked halibut with fresh herbs

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 638, total fat 55 G., saturated fats 8 G., proteins 28 G., carbohydrates 7 G., fiber 2 G., cholesterol 94 mg, sodium 343 mg, sugar 0 G.

This dish uses halibut fillet, drizzled with lemon juice, brushed with mayonnaise, and baked in the oven. A few minutes before it's ready, the fish is grilled until golden brown. A delicious complement to the tender white fish is fresh, aromatic herbs: parsley, dill, and chives—all finely chopped and sprinkled on top when serving. The halibut is served with a light garnish of arugula seasoned with lemon juice and olive oil, and ox-heart tomatoes, whose sweetness perfectly complements the savory greens.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large halibut fillet, skinned (about 1.5 lbs; preferably the center)
1 lemon, cut in half + wedges for serving
0.5 cup mayonnaise
2 tbsp coarsely chopped fresh chives
2 tbsp coarsely chopped fresh dill
2 tbsp coarsely chopped fresh parsley
4 cups young arugula (about 100 g)
2 tablespoons extra-virgin olive oil
3 large heirloom tomatoes, or bull's heart, sliced into 1cm thick rounds.

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position a rack in the upper third of the oven and preheat to 450°F (230°C). Cut the halibut into quarters and place the fish cut-side down on a foil-lined baking sheet. Squeeze 1 lemon half over the fish and sprinkle with salt and black pepper; spread with mayonnaise. Bake until the fish is almost cooked through, 6 to 7 minutes. Reduce the oven to broil. Grill the fish until golden brown on top, about 3 minutes.
Meanwhile, in a small bowl, combine the onion, dill, and parsley. Toss the arugula with the juice of the remaining half lemon and 1 tablespoon of olive oil; season with salt and pepper to taste.

Divide the fish among plates and sprinkle with herbs. Drizzle the arugula and tomatoes with the remaining 1 tablespoon of olive oil and season with salt and pepper to taste. Serve with lemon wedges.

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