Hearty Halibut

This baked halibut sits on a bed of sliced onions and gets topped with a chunky mix of tomatoes, mushrooms, green pepper, pimentos, and white wine before heading into the oven. The vegetables release their juices as they bake, creating a light, flavorful sauce that keeps the fish moist without heavy cream or butter.

Halibut is a lean, firm white fish that holds up well under a pile of vegetables. It flakes into thick, satisfying pieces when cooked through but dries out quickly if overbaked. Check at 25 minutes by pressing a fork into the thickest part. If it flakes easily, it is done.

The white wine and vinegar add acidity that brightens the dish and keeps the vegetables from tasting flat. That little bit of acid makes a big difference in a recipe this simple.

Pro Tips

• Use fresh halibut if you can find it. Frozen works fine but pat it completely dry after thawing. Excess water steams the fish instead of baking it.
• Slice the onion bed thin and spread it evenly. It acts as a buffer between the fish and the pan, preventing the bottom from sticking or overcooking.
• Dot with margarine just before baking. It melts over the vegetables and adds a touch of richness without making the dish heavy.

Variations

• Swap halibut for cod, mahi-mahi, or any firm white fish.
• Use fresh mushrooms instead of canned for a meatier texture and deeper flavor.
• Add a pinch of red pepper flakes to the vegetable topping for gentle heat.