Lime Chilli Baked Halibut
Tender halibut fillets baked in individual parcels with tomatoes, spring onions, chilli, garlic and carrots. Lime juice, gluten-free soy sauce and fresh coriander create a fresh, aromatic sauce while keeping the fish moist.
Equipment
- Baking paper, nonstick
- Baking sheet
- Knife
- oven
Ingredients
- 2 carrots peeled and cut into julienne strips
- Few coriander sprigs
- 2 garlic cloves sliced
- 4 halibut fillets about 150 g each
- 2 limes juiced
- 1 red chilli deseeded and sliced
- Salt and pepper to taste
- 2 tablespoons soy sauce gluten-free
- 4 spring onions sliced
- 4 tomatoes chopped
- Steamed green beans to serve
Instructions
- Preheat the oven to 220°C (425°F), Gas Mark 7.
- Place each halibut fillet on a large piece of nonstick baking paper.
- Divide the chopped tomatoes and spring onions evenly over the four fillets.
- Divide the chilli, garlic, carrots, lime juice, gluten-free soy sauce and coriander between the fish and season with salt and pepper.
- Fold and seal the baking paper around each fillet to form four parcels.
- Transfer the parcels to a baking sheet.
- Bake for 15 minutes, or until the halibut is cooked through.
- Carefully open the parcels and serve immediately with steamed green beans.
Notes & Wine Advice
Serving Suggestions
Serve the halibut immediately after opening the parcels, spooning the tomato, lime and cooking juices over the fish. Steamed green beans make a simple accompaniment, while rice can be added for a more substantial Main Course.Recipe Notes
Seal the baking-paper parcels carefully so the steam remains trapped inside during cooking. This gentle method helps keep the Fish moist while allowing it to absorb the flavours of lime, chilli, garlic, coriander and soy sauce. The original ingredient list contains a typo reading “4 to matoes”; this has been interpreted as 4 tomatoes.Variation
For Thai-style halibut, fry 6 chopped spring onions briefly in ½ tablespoon olive oil, then add 2 tablespoons red Thai curry paste. Stir in 200 ml gluten-free fish stock and 400 ml coconut milk and simmer for 5 minutes. Add four 150 g halibut fillets, cover and cook for 6 to 8 minutes. Serve over 150 g wilted spinach and sprinkle with 2 tablespoons toasted sesame seeds. This variation contains approximately 427 calories per serving.Storage Advice
Halibut is best served immediately after cooking. Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 1 day. Reheat gently until thoroughly hot, as excessive reheating can dry out the fish.Wine Advice
A fresh Sauvignon Blanc pairs particularly well with the lime, coriander and chilli. A crisp Pinot Grigio is another suitable choice for the delicate halibut and fresh vegetables.Nutrition values
Serving: 300 gr | Calories: 227 kcal | koolhydraten: 12 g | Eiwitten: 35 g | Vet: 5 g | Verzadigd vet: 1 g | Natrium: 620 mg | Suiker: 7 g