Baked Halibut with Lobster Sauce

By the RecipeCafe Archives

Ingredients

• 3 lb (1.36 kg) halibut, as a single piece
• 1 Several narrow strips of fat salt pork (enough to fill gashes)
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 All-purpose flour, for dredging
• 1 Water, enough to cover the bottom of the roasting pan (approximately 1/2 cup / 120 ml)
• 1 sprig fresh parsley
• 1 slice onion
• 2 slices carrot, cut into pieces
• 1 small piece bay leaf
• 0.25 cup (57 g / 60 ml) unsalted butter, melted, for basting
• 1 Lobster Sauce, for serving (prepared separately per Farmer's recipe)

Instructions

1. 1. Heat the oven to 350°F (175°C). Clean a 3 lb (1.36 kg) piece of halibut thoroughly under cold water and pat dry.
2. 2. Using a sharp knife, cut several gashes across the top surface of the fish, spacing them evenly. Insert a narrow strip of fat salt pork into each gash so the tip protrudes slightly.
3. 3. Lightly grease a roasting pan and place a fish sheet (a wire rack or perforated sheet used to lift the fish off the pan bottom) inside it. Lay the halibut on the fish sheet. Sprinkle the fish evenly with salt and black pepper, then dredge — that is, dust lightly and evenly — with all-purpose flour, shaking off any excess.
4. 4. Pour enough water into the bottom of the pan to just cover the base (approximately 1/2 cup / 120 ml). Add the parsley sprig, onion slice, carrot pieces, and bay leaf to the water in the pan. These aromatics will perfume the basting liquid as the fish cooks.
5. 5. Place the pan in the preheated 350°F (175°C) oven. Bake for approximately 55 to 65 minutes, basting the fish every 15 minutes with the melted butter combined with the pan liquor. The fish is done when the flesh flakes easily when pressed with a fork, the surface is golden brown and lightly crisped, and an instant-read thermometer inserted into the thickest part registers 130–135°F (54–57°C). If the pan liquid evaporates, add a small splash of water to prevent scorching.
6. 6. Carefully lift the fish from the pan using the fish sheet and transfer to a warmed serving platter. Serve immediately with Lobster Sauce poured alongside or over the fish.