Baked Halibut with Lemon Basil Vinaigrette (serves 4)
4 6oz. (170g) halibut fillets
Sea salt and freshly ground black pepper
1 tsp (5ml)
grated lemon zest
2 Tbsp (30ml) freshly squeezed lemon juice
1/4 tsp (1.2ml) sea salt
Freshly ground black pepper
2 garlic cloves, cut in half
2 Tbsp (30ml) extra-virgin olive oil
3 Tbsp (45ml) thinly sliced fresh basil leaves
1 Tbsp (15ml) drained capers
1/2 cup (120ml) finely diced tomatoes
The vinaigrette is also good with salmon or swordfish.
To make the fish: Preheat the oven to 350°F (175°C). Lightly oil a baking dish large enough to hold the fillets in a single layer.
Season the fillets with salt and pepper. Place in the prepared baking dish. Bake for 15 to 18 minutes, or until the fish is opaque all the way through.
To make the vinaigrette: While the fish is baking, combine the lemon zest, lemon juice, salt, and pepper to taste in a small bowl. Spear the garlic on the tines of a fork and use it to beat the lemon juice mixture. Beat in the oil and then stir in the basil, capers, and tomatoes.
Place the fillets on heated plates, spoon on the vinaigrette, and serve.