Roasted Garlic and Parmesan Baked Halibut
This may be our new favorite way to enjoy halibut! Maybe it was the roasted garlic that caught my eye or the fact that it was baked (and quick! and easy!), but this recipe from Epicurious is a keeper!
1 head of garlic AND some olive oil
1 T. butter, melted AND kosher salt AND freshly ground pepper
1 lb. halibut, skin removed, cut into 4 even-sized fillets
1/2 c. EACH mayonnaise AND freshly grated Parmesan
Roast the garlic – if you’re taking the time to do this, then I recommend you roast a couple of heads and then use the rest to spread on toast or use in salad dressings….or, or, or…
Preheat the oven to 375, cut off the top of the garlic head(s) and set on a piece of foil on a baking sheet. Drizzle a bit of oil into the top so that each clove is covered and then wrap the head(s) up tightly in the foil and bake for about 45 minutes. Your kitchen will smell wonderful – you can do this anytime ahead, you only need half of a head or about 6 cloves for the halibut.
When you’re ready to bake the fish, preheat the oven to 425 and spread the melted butter evenly across the bottom of a shallow casserole dish that will hold the halibut fillets. Sprinkle both sides of the fish with salt and freshly ground pepper, add it to the prepared casserole and bake for 10 to 12 minutes until the internal temperature is about 125 degrees. The halibut won’t be quite done, but you’re still going to broil it.
While the fish is baking, blend together 6 or so cloves of the roasted garlic, the mayonnaise and the Parmesan, and when the halibut has reached 125 degrees, pull it out and generously smear it all with the mix. Switch the oven to broil and slide it under for about 4 minutes until the top is brown and bubbling and the internal temperature has reached 130 to 135 degrees. Serve immediately – we enjoyed ours with a big salad and we loved this meal!