Roasted Halibut with Cucumber and Dill Sauce
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under 40 minutes and tastes like you spent hours in the kitchen. The halibut is incredibly lean and packed with omega 3 fatty acids that are wonderful for your heart and brain. What makes this dish really special is the bright cucumber and dill sauce that cuts through the richness of the fish with its cool, tangy freshness. The capers and white wine add depth without any fuss, and everything comes straight from pantry staples. It's the kind of meal that feels elegant enough for guests but simple enough that you'll actually make it on a busy Tuesday night.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- 2 mediumcucumber(peeled, seeded, and diced)
- 3 tablespoonsfresh dill(finely chopped)
- 118 mlgreek yogurt
- 2 tablespoonslemon juice(freshly squeezed)
- 1garlic clove(minced)
- 3 tablespoonsolive oil(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 smallshallot(minced)
- 59 mlwhite wine
- 2 tablespoonscapers(drained)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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