Cart 0 items: $0.00

Talley Vineyards

Crusty Baked Halibut

Crusty Baked Halibut
Recipe Date:
October 12, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 2 - 6 oz. halibut filets, or other firm white fish
  • 1/2 cup flour seasoned with salt, pepper & your choice of herbs
  • 2 tbsps extra virgin olive oil
  • 4 tbsps butter
  • 1 lemon, halved
  • 1 tbsp dry sherry or dry vermouth
  • 2 ozs linguica, diced
  • 2 tbsps finely chopped Italian parsley

Preheat oven to 350 degrees.

Place filets and seasoned flour in a bag and shake to coat the fish. Heat a non-stick skillet about 2 minutes, until hot.  Add the olive oil and butter.

Carefully place the filets in the hot skillet and sear for 30 seconds on each side. Do not touch the fish for a full 30 seconds, as this gives it a wonderful crust.

Move fish to a baking dish and place in the preheated oven for 8 minutes.

While the fish bakes, turn the heat under the skillet to low.  Add the juice of half the lemon, the sherry or vermouth and the diced linguica to the pan and stir.  Turn up the heat to medium and add the parsley, continuing to stir.  Remove from heat.

Take the fish out of the oven, plate and spoon half the sauce over each crispy filet.  This is delicious served on a bed of rice, risotto or egg noodles.  Slice the remaining lemon half for garnish.