Oven Poached Halibut with Herb Vinaigrette

Prep Time: 30 Min Servings: 6 servings Difficulty: Medium


  • 6 Halibut fillets (about 4 oz. each)
  • 1⁄4 cup Water
  • 1⁄4 cup Rice vinegar, or lemon juice
  • 1⁄2 tsp Dry mustard
  • 1⁄2 tsp Granulated sugar
  • 1⁄2 tsp Pepper
  • 1 Shallot, minced (optional)
  • 1⁄4 tsp Hot red pepper sauce
  • 2 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 2 tbsp Fresh chives, chopped or green onions
  • 2 tbsp Fresh basil, chopped
  • 1 Bunch watercress, optional
  • 4 Large carrots, grated
  • 2 tbsp Fresh parsley, chopped
  • 2 tbsp Fresh cilantro, chopped
  • 1⁄4 tsp Pepper


  1. Preheat oven to 400ºF.
  2. Place halibut in dish single layer and sprinkle with lemon juice and pepper. Marinate in the refrigerator for approximately 10 minutes.
  3. Grate carrots and set aside.
  4. To prepare vinaigrette whisk together vinegar, water, sugar, mustard, shallot and pepper. Whisk in oil, hot pepper sauce, cilantro, chives, parsley and basil. Set aside.
  5. Line baking dish with parchment paper. Spread grated carrots over paper. Arrange fish on top. Cover with second piece of parchment and seal.
  6. Bake for 10 minutes per inch of thickness, or until fish begins to flake when separated with knife.
  7. Remove fish from oven and place carefully on serving platter after removing parchment paper. Scatter carrots on top.
  8. Pour vinaigrette over and garnish with watercress.

Nutritional information per serving: Protein 24g Total fat 6g Carbohydrates 6g Calories 181 Sodium 96mg Cholesterol 36mg

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