Halibut with Cucumbers and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I used to make this dish with sole, but Atlantic sole is no longer an eco-friendly choice. If you live in California and can get sand dabs, they make a good substitute, as does Pacific halibut. From the NYT Recipes for Health. Ingredients:
2 cucumbers, peeled |
3 tablespoons chopped fresh dill |
1/4 tsp salt |
1 freshly ground pepper |
1 1/2 pounds halibut fillets |
2 cloves garlic, minced |
1 tsp shallot, minced (optional) |
1/4 cup fresh lemon juice |
1 tablespoon extra virgin olive oil |
1/4 cup dry white wine |
Directions:
1. Preheat the oven to 425 degrees. If using regular cucumbers, cut in half lengthwise, scoop out the seeds and slice thin. If using a European cucumber, just slice thin. Oil a baking dish large enough to accommodate the fish fillets in one layer. Cut a piece of parchment the size of the baking dish, and set it aside. Line the baking dish with half of the cucumber slices. Sprinkle on 1 tablespoon of the dill and salt and pepper lightly.
2. Rinse the fish fillets, and pat dry. With the tip of a sharp knife, score them on the diagonal a few times (this prevents them from curling when they cook). Lay on top of the cucumbers. Salt and pepper lightly, and sprinkle on the garlic and shallot. Sprinkle with another tablespoon of the dill, and drizzle on half the lemon juice and the olive oil. Top with the remaining cucumbers. Add the remaining lemon juice, and sprinkle the remaining dill over the top layer of cucumbers. Add the white wine, and cover with the parchment. Cover the dish tightly with foil, and place in the oven. Bake 10 to 15 minutes until the fish is opaque and pulls apart when stuck with a fork.
3. Remove from the oven, let sit for a few minutes and then serve from the baking dish, spooning some of the liquid from the baking dish over the top.
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