Roasted Halibut with Cucumber and Dill Sauce

Instructions

1. 1

   Preheat your oven to 400°F. Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures better browning and prevents steaming during roasting.

2. 2

   In a small bowl, combine the diced cucumber, Greek yogurt, fresh dill, minced garlic, lemon juice, and a pinch of salt. Mix gently until combined and set the cucumber sauce aside.

   Tip: Prepare this sauce while the oven preheats so flavors can meld slightly.

3. 3

   Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place the halibut fillets skin-side up in the pan.

   Tip: Use a fish spatula to gently place fillets to avoid breaking them apart.

4. 4

   Sear the fish for 2-3 minutes without moving until the flesh turns opaque at the base. Transfer the skillet to the preheated oven.

   Tip: The initial sear creates a golden exterior while the oven finishes cooking gently.

5. 5

   Roast the halibut for 12-15 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Cooking time varies by fillet thickness; check at the 12-minute mark.

6. 6

   In a small saucepan, heat the remaining tablespoon of olive oil over medium heat. Sauté the minced shallot until softened, about 2 minutes.

   Tip: This creates an optional warm component to drizzle around the plated dish.

7. 7

   Deglaze the saucepan with white wine, scraping any browned bits, then add the capers. Simmer for 1-2 minutes until the liquid reduces slightly.

   Tip: The capers add briny pops of flavor that complement the cucumber sauce beautifully.

8. 8

   Spoon the cucumber-dill sauce onto each plate, top with a roasted halibut fillet, and drizzle the caper-wine reduction around the plate. Garnish with additional fresh dill if desired.

   Tip: Serve immediately while the fish is still warm for the best texture and flavor contrast.