Christy Rost
celebrating home and family

Baked Alaskan Halibut with Wine Sauce

| Christy Rost
Source: At Home with Christy Rost, Season 2, Episode 203
  • 2 large Alaskan halibut fillets, 1 ½ pound each
  • 2 tablespoons olive oil
  • 1/2 cup unsalted butter
  • ¾ cup dry white wine or dry sherry
  • 2 tablespoons fresh lemon juice
  • Lemon slices, for garnish
  • Paprika, for garnish

Preheat the oven to 400 degrees. Place olive oil and butter in a large covered roasting pan and heat in the oven until the butter has melted. Remove the pan from the oven, add lemon juice, and swirl to mix.

Dip the fillets in the butter-wine mixture to coat the top of each and place them in the pan with the skin side down. Garnish the fish with lemon slices and sprinkle lightly with paprika.

Cover and bake 25 to 30 minutes for thick filets, or until the fish flakes with a fork, or 140 to 145 degrees on an instant read thermometer. Remove the fish from the oven, transfer it to a serving platter, and spoon the wine sauce over the fish. Garnish the platter with additional lemon slices, if desired.

Yield: 6 servings

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