Foil Baked Halibut

On Saturdays I like to keep my recipe’s simple.  It is the weekend after all.  We did some running around this afternoon and the weather was beautiful.   The hubby asked what we were having for dinner this evening.  I picked up some nice looking halibut steaks at Fresh & Easy yesterday,  Here is my concoction.

Foil Baked Halibut

 6 PP

 Ingredients 

  • 1 Lemon, juiced
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 4 halibut filets 6 oz per person
  • 4 thick tomato slices
  • 4 thin slices of lemon
  • Shallots, thinly sliced
  • 4 small spring of fresh rosemary

 

Directions

 Preheat the oven to 375

 Cut 4 large pieces of heavy-duty foil.

Place a fillet on the piece of foil.

 In a small bowl, stir together the lemon juice, olive oil and 1/8 teaspoon salt. Spoon 2 teaspoons of the lemon mixture over the fish. Top with a slices of shallot, tomato, lemon, and sprig of rosemary. Repeat for rest of packets. 

To make a packet, fold the top of the foil over the fish and fold the edges over to seal. Place the packets on a rimmed baking sheet and bake for 10 to 15 minutes.

 Open one of the packets after 10 minutes and test the fish with a fork. If the fish flakes and is not translucent, it is done.

I served mine with string beans and roasted asparagus.

After making this, I wonder if it would make a difference if I put the lemon first, then the tomato?  Any thoughts?

And that’s the way it is..

Advertisements

One Comment Add yours

  1. Recipe Chefs says:

    Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

    Rise n Shine Eggs – Breakfast Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s