| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 large piece of skinless halibut (about 1 1/2 pounds; preferably center-cut)
- 1 lemon, halved, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 2 tablespoons roughly chopped fresh chives
- 2 tablespoons roughly chopped fresh dill
- 2 tablespoons roughly chopped fresh parsley
- 4 cups baby arugula (about 3 ounces)
- 2 tablespoons extra-virgin olive oil
- 3 large heirloom or beefsteak tomatoes, sliced 1/2 inch thick
Instructions
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
- Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
- Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts
| Calories | 638 calorie |
| Total Fat | 55 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 94 milligrams |
| Sodium | 343 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 2 grams |
| Protein | 28 grams |
Reviews
Love this! It’s so simple and fresh. The mayo kept the halibut moist and tender. When I find fresh halibut on special again, I’m making this!