Wednesdays are the best because the week is almost over, and Wednesdays are the worst because the week is only half over. The only solution is to cook a delicious dinner, sit on the back porch, and end the evening with the windows and doors open, enjoying the spring breeze.
Tonight, the delicious meal was halibut. This particular fish was freshly caught in Alaska and generously given to us by a friend from Little Rock. We paired it with asparagus, potatoes, and mushrooms, but you can use any vegetables you'd like. It's a simple meal with beautiful ingredients, and a perfect way to end this Wednesday.
You'll find the recipe below the photos. Enjoy!
- Halibut fillets
- Italian vinaigrette
- Green onions, chopped
- One lemon, squeezed
- One lemon, sliced
- Salt and pepper, to taste
- Dried rosemary, to taste
- Cayenne pepper, to taste
- Dried onion, to taste
- Olive oil
- 3 small potatoes
- Handful of small mushrooms
- Preheat oven to 450. Marinate fish in vinaigrette, salt, pepper and lemon for approximately 25 minutes, refrigerated.
- While the fish marinates, slice and toss potatoes and mushrooms in olive oil. Top with desired amount of salt, pepper, and cayenne pepper.
- Line a baking sheet with aluminum foil and spread some vinaigrette into the pan. Then, add fish. Top fish with desired amount of rosemary and dried onion. Place potato slices and mushrooms around the perimeter of the fish. Top fish with a lemon slice to help maintain flavor. Cover with aluminum foil and bake for 25-30 minutes, or until fish flakes and is cooked through. For best results, minimize removal of aluminum foil to maintain juiciness and flavor.
- On a separate baking sheet, bake asparagus as desired. We toss in olive oil and salt and bake for 10 minutes.