Roasted Halibut with Ginger

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

   Tip: Room temperature fish cooks more evenly, so remove halibut from the fridge 10 minutes before cooking.

2. 2

   In a small bowl, combine 2 tablespoons of minced ginger, 2 minced garlic cloves, and the sliced white parts of the scallions. Add 2 tablespoons of olive oil, soy sauce, lemon juice, lime zest, and chili flakes if using. Mix until combined.

   Tip: This ginger mixture is the heart of the dish—don't skip whisking it well.

3. 3

   Place halibut fillets skin-side down on the prepared baking sheet. Season both sides with sea salt and black pepper.

   Tip: Keep the skin on—it helps protect the delicate flesh and crisps up beautifully.

4. 4

   Spread the ginger-garlic mixture evenly over the top of each halibut fillet.

   Tip: Use the back of a spoon to gently press the mixture onto the fish so it adheres properly.

5. 5

   Roast in the preheated oven for 14-18 minutes, depending on the thickness of your fillets, until the flesh is opaque and flakes easily with a fork.

   Tip: Check doneness at 14 minutes to avoid overcooking—halibut dries out quickly if left too long.

6. 6

   While the fish roasts, warm the remaining 3 tablespoons of olive oil in a small saucepan over low heat. Add the remaining minced ginger and garlic, stirring gently for 2 minutes until fragrant. Stir in the sesame oil and remove from heat.

   Tip: Keep the heat low to infuse the oil without browning the aromatics.

7. 7

   Remove halibut from the oven and transfer to serving plates. Drizzle the warm ginger-infused oil over each fillet and garnish with the reserved green scallion tops.

   Tip: The warm oil will elevate the flavors just before serving.