Baked Halibut with Lemon and Olive Relish

Baked Halibut with Lemon and Olive Relish

Baked Halibut with Lemon and Olive Relish

Yield: Serves 4-6


2 each lemons, unwaxed and washed
2 Tbsp. sugar
1 Tbsp. kosher salt
1 tsp. freshly ground pepper
1 tsp. cumin seeds
¼ cup green olives such as Castelvetrano, pitted and cut into ¼ -in. dice
¼ cup fresh basil leaves, minced
2 tsp. fresh thyme leaves, minced
2 lb. halibut fillet, skinned and cut into portions
Olive oil
Kosher salt


Oven Temperature: 550-580 degrees

Cut the lemons into ¼ inch dice, skin and all, being careful to remove the seeds.  Put them into a small mixing bowl along with any accumulated juice.  Add the sugar, salt and pepper and stir well.

Flame Height: 1

Toast the cumin seeds in a small pan in the center of the oven until fragrant.  Grind in a mortar and pestle and add to lemons. Stir in olives and thyme and let sit, stirring occasionally for a couple of hours.

Lightly oil the halibut and arrange in a shallow baking dish.  Season with salt and spoon a little relish along the top of each fillet.  Tent with foil and bake in the doorway of the oven for about 4 or 5 minutes total, rotating the pan 180 degrees after about 2 minutes.  Timing will vary depending on the thickness of the fish.  Check often as halibut can turn from perfectly cooked to overcooked in a matter of moments.

Serve with extra lemon relish on the side.

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