About the Recipe
Wild Pacific Halibut is one of my absolute favourite fish to cook with—it’s versatile, delicious, and incredibly sustainable. The fresh halibut season runs from March through December, with local fishing families harvesting each fish one at a time, ensuring the highest quality.
As we enter the season of gatherings with family, friends, and colleagues, it’s the perfect time to bring fresh, local ingredients to the table. While many of us tend to save seafood for dining out, I’ve always found it surprising how easy and quick it is to prepare at home. Wild Pacific Halibut is truly nature’s fast food—it’s nutritious, flavourful, and ready in no time, making it a great option for any occasion, especially during the busy holiday season.
Ingredients
- 6 oz of fresh halibut per person
- ¼ inch slices of your favourite fall/winter squash (approx 2-3 slices per person) – delicata or butternut squash
- 1.5 cups of ½-inch diced cubes of double smoked bacon (optional)
- 2 large apples, peeled, cored, and cut into ½-inch slices
- 4 golden potatoes, sliced into ¼-inch slices
- 1 bulb of fennel, cut in half, core removed, and wedged into slices
- 1 small onion, peeled, cored, halved, and cut into ¼-inch slices
- 2 lemons, cut into 3 round slices
- 4 tbsp extra virgin olive oil
- ½ cup finely sliced herbs (chives, Italian parsley)
- 3 tbsp maple syrup
- Flaked Vancouver Island Sea Salt (or any sea salt)
- Salt and pepper, to taste
Preparation
1. Preheat the oven to 425-450°F (you need a very hot oven to caramelize the vegetables and achieve a deep golden brown colour).
2. Line a baking sheet or large shallow casserole dish with parchment paper.
3. Prepare the halibut: Place 6 oz of fresh halibut per person on the lined baking tray. Season the fish with salt and pepper.
4. Add the vegetables: Arrange the following vegetables around the halibut on the tray:
- ¼ inch slices of fall/winter squash (2-3 slices per person)
- 1.5 cups of ½-inch diced double smoked bacon (optional)
- 2 large apples, cut into ½-inch slices
- 4 golden potatoes, sliced into ¼-inch slices
- 1 bulb of fennel, wedged into slices
- 1 small onion, sliced into ¼-inch slices
- 2 lemons, cut into 3 round slices
5. Drizzle 4 tbsp of extra virgin olive oil over the vegetables and season everything with salt and pepper.
6. Bake in the oven for 25 minutes, or until the vegetables are caramelized and the halibut is cooked through.
7. Finish: Remove the tray from the oven and squeeze the lemons over the fish and vegetables. Alternatively, mix the lemon juice with equal amounts of extra virgin olive oil in a mason jar and shake with the herbs for a dressing.
8. Garnish with ½ cup of finely sliced herbs (chives, Italian parsley), flaked Vancouver Island Sea Salt, and drizzle 3 tbsp of maple syrup on top.
9. Serve with a nice salad and a loaf of bread.
Enjoy!