(serves 4)
What you need:
1 whole Lemon - Squeezed
2 tbsp Butter - melted
2 tbsp Extra Virgin Olive Oil
2 tbsp Parsley - chopped
2 tbsp Dill - chopped
2 tsp Sea Salt (or other salt) to taste
2 lb 4 x 6oz (or 8oz) Halibut Filet/Portions (skin on or skin off)
Make a marinade from mixing:
1 whole Lemon - Squeezed
2 tbsp Butter - melted
2 tbsp Extra Virgin Olive Oil
2 tbsp Parsley - chopped
2 tbsp Dill - chopped
Baking Instructions:
Preheat oven to 375 F
Season the halibut portions in an oven dish with salt and olive oil.
Add the marinade.
Roast in the oven for 8 - 10 minutes per inch of thickness until you reach the desired level of doneness. I recommend medium rare for the best experience.
Serve the baked halibut with roasted potatoes and steamed green beans.
Pan Frying Instructions:
In a large pan, heat 2 tablespoons oil over medium-high heat.
Marinate and Season the halibut portions in a bowl with Lemon, Butter, Olive Oil, Parsley, Dill, Salt.
Add the halibut to the pan.
Ensure heat is at 7/10
Fry for 8-10 minutes per inch of thickness total time. (Flip it halfway through.)
Serve the baked halibut with roasted potatoes and steamed green beans.
Note: Adjust the cooking times based on the thickness of the salmon fillets and personal preference for doneness. For salmon, cooking for 8-10 minutes per inch of thickness on a medium to high heat to reach a medium rare doneness is recommended.
Disclaimer: ensure the quality of your seafood before eating. See the blog for more notes on how to check for freshness via sensory test (mostly sight and smell).