Roasted Halibut with Pak Choi

Instructions

1. 1

   Preheat your oven to 425°F. Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.

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

2. 2

   In a small bowl, combine the minced ginger, garlic, soy sauce, rice vinegar, and sesame oil to create the glaze.

   Tip: Mix the glaze ahead of time so it's ready when you need it.

3. 3

   Heat vegetable oil in a large ovenproof skillet over medium-high heat. Once shimmering, carefully place the halibut fillets in the pan and sear for 2-3 minutes until golden on one side.

   Tip: Don't move the fish while searing—let it develop a nice crust.

4. 4

   Arrange the pak choi halves cut-side down around the halibut in the same skillet.

   Tip: The pak choi will cook alongside the fish, absorbing flavors from the pan.

5. 5

   Pour the ginger-garlic glaze over the halibut and pak choi. Dot the butter pieces over the fish and greens.

   Tip: The butter will melt during roasting and enrich the glaze.

6. 6

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the halibut is opaque and flakes easily with a fork, and the pak choi is tender.

   Tip: Halibut cooks quickly, so watch carefully to avoid overcooking and drying out the delicate flesh.

7. 7

   Remove from the oven and let rest for 2 minutes. Garnish with sliced green onions and sesame seeds before serving.

   Tip: A brief rest allows the fish to firm up slightly before plating.