A quick 20-minute fish dish for a weekday dinner – no hurry, no fuss!
INGREDIENTS
Servings: 4
Halibut steaks
1 ½ lbs., cut into 8 pieces
Chicken stock
¼ cup (can be replaced with ¼ cup vegetable stock)
Lemon juice
2 tbsp.
Garlic cloves
3, medium-sized, pressed
Capers
2 tbsp.
Fresh parsley
2 tbsp., chopped
Fresh tarragon
1 tbsp., chopped
Fresh chives
1 tbsp., chopped
Salt
to taste
Pepper
to taste
DIRECTIONS
- Heat the oven to 450° F/230° C/Gas Mark 8.
- Put the fish in the baking dish that is big enough for it.
- Combine all the remaining ingredients in a bowl, stir well, and pour the sauce over the fish.
- Cover the dish and bake for about 15 minutes or until done. Make sure not to overcook the dish.
- To check if the fish is ready, insert a tip of a knife in its center. When ready, halibut flakes easily.
- Remove from the heat just before done, pour with the pan juices, and serve immediately.
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