Baked Halibut with Chimichurri and Citrus Vinaigrette

A bright, tangy citrus vinaigrette and herb sauce perfectly complement the flavors of halibut in this deliciously simple and elegant recipe. It comes together quickly making it perfect for a weeknight dinner, but also impressive enough for entertaining guests when served table-side in the Le Creuset Fish Baker. If you’re pressed for time pick up a good quality chimichurri or pesto at the store, or make your own with fresh herbs from the garden.

Citrus Vinaigrette

2 oranges or small red grapefruit

1 shallot, thinly sliced

1 teaspoon white wine vinegar

2 teaspoons extra-virgin olive oil

Halibut with Chimichurri

4 (3-ounce) halibut filets, or other firm white fish

1 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1 tablespoon extra-virgin olive oil

1/2 cup good quality store-bought herb sauce, such as chimichurri or pesto

1/4 cup toasted hazelnuts, roughly chopped

Lemon wedges

For the vinaigrette:

Cut peel and membrane away from outside of oranges or grapefruit, and cut sections into supremes, reserving juice for another recipe. Place orange sections in a small mixing bowl, and add shallots, vinegar, and oil. Toss gently to combine, and serve alongside halibut.

For the halibut:

Preheat oven to 425°F.

Lay the halibut filets in the base of the Fish Baker. Sprinkle evenly with salt and pepper, and drizzle with olive oil. Cover with lid and place in the preheated oven until fish is baked through and flakes easily with a fork, about 15-20 minutes.

Remove the Fish Baker from the oven and uncover. Drizzle fish with the herb sauce and top with hazelnuts. Serve immediately table-side with lemon wedges on the side.