Last weekend, while visiting my aunt and uncle in Sandy Cove (see some previous posts about SC here, here, and here ), we were able to score a treat: fresh halibut. We cooked it the next day back in Halifax.
Growing up, my dad always cooked fish as simply as possible, and thus I am a big believer in the “less is more” philosophy when it comes to this type of seafood. So, in terms of ingredients, this is perhaps the simplest post I’ve ever made: other than the fish, I only used 2 fresh lemons — 1/2 drizzled juice onto the fish before hand, one cut into slices baked over the fish, and 1/2 to taste after the fish has been cooked. (I like my fish REALLY lemony and added even more, but obviously tastes differ).
According to my aunt, halibut should be baked at 350°F/180°C for 20 minutes per inch of thickness. Cooking fish is a delicate matter. I took them out of the oven after 20 minutes, and they were perfectly cooked. Unfortunately the phone rang then, and we got a bit delayed. I put the fillets back into the oven for a minute to reheat them — mistake! It was just a tad too long, and they were slightly overdone. Nevertheless, it was a treat to have halibut so fresh, and they were very much enjoyed by all three of us.