From Cakebread Celars: Halibut with Oregano and Lemon

Halibut with Oregano and Lemon
Serves 6



5 – 6 oz. Alaskan Halibut filets, skinless
1/2 c.
extra virgin olive oil
1 tsp.
fresh oregano, chopped
salt and pepper



CH_halibut_oreganoPreheat oven to 400°F. Lightly season halibut filets with salt and pepper. Slice two of the lemons into paper thin slices. Lay three to four slices across the top of each halibut filet so that they are slightly overlapping. Heat a large non stick skillet over high heat. Add two tablespoons of olive oil and carefully set the halibut filets in the pan with the lemon side down. Cook for a minute so that lemon begins to caramelize and then transfer to the oven. Cook for three to four minute depending upon the thickness of the fish. While fish is cooking, combine two tablespoons of lemon juice (from the remaining lemon), oregano and a pinch of salt and pepper in a small bowl. Whisk in the remaining olive oil.


To serve, remove halibut from skillet with a metal spatula being careful to leave lemon slices intact. Invert on to a plate and spoon a little of the olive oil, oregano and lemon mixture over the top. Serve with sautéed spinach.


Enjoy with a Glass of
Cakebread Cellars
Napa Valley Chardonnay.

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