After a short trip out of town last weekend, we did a quick swing by the grocery store to get something easy for dinner. Pacific halibut is still looking wonderful, so I picked up a fillet and went home to peruse another of our new cookbooks, West Coast Seafood. This is the book we’ve been needing for a long time – it sometimes seems like all the really comprehensive fish books are either too elaborate for my sort of cooking, or they use fish that we simply never see in this part of the world (turbot? mackerel?). This new book seems like it strikes a nice balance between accessible and interesting, and it uses real fish that we can actually buy around here.
For my halibut, I picked an easy recipe that sounded good, wasn’t too involved, and also used up an old lemon that I didn’t want to waste. I zested the lemon over the fish, then sprinkled on fresh thyme leaves, salt and olive oil. The recipe was for grilled halibut, but we didn’t have time to fire up the grill that evening – so I put the fish in the oven along with the Yukon Gold potatoes I was roasting, and it came out perfectly – tender, juicy, just cooked through, with lots of clear lemon flavor.
I used the juice from the zested lemon to make a salad dressing, with olive oil, salt, pepper and chopped fresh basil. The lemony greens with the lemony fish were wonderful with the sturdy, crisp roasted potatoes. Also, I had just picked up a bottle of La Piece Sous le Bras chardonnay/viognier/roussanne, and it was magnificent with the fish and potatoes. A lovely, summery supper to finish out the weekend.
One thought on “halibut with thyme & lemon”
Simple and perfect. Yum!