By Karin Calloway
Roasted Halibut with Rosemary Vinaigrette
Learning that fish can be roasted in a hot oven is often an epiphany for home cooks who are intimidated by the prospect of cooking fish. The simple equation of a 450 degree oven and 10 minutes per inch of thickness makes turning out perfectly cooked fish at home a breeze.
While the roasted fish is delicious with just a sprinkling of sea salt and a grinding of black pepper, the options for saucing your roasted fish are almost limitless. Here, I’ve recreated a tangy vinaigrette I sampled in a restaurant to add a flavor punch to the fish. The fish can be served atop White Bean and Butternut Squash Ragout (recipe on this site) or with roasted new potatoes and sautéed spinach.
Place fillets on dinner plates. Whisk the vinaigrette and drizzle some over each fillet. Serve immediately.
Makes 6 servings.