It takes a very hot oven to roast this fish, and the results are incredible! The halibut is gently browned on the outside. You’d never be able to accomplish this “blast of hot air” in a conventional oven because the circulating heat hits everything at one time. Sometimes I add a few baby potatoes, scrubbed and quartered, or a quartered fennel bulb, tossed in melted butter and scattered around the fish. They’ll be done at the same time as the halibut.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Cover a shallow-rimmed roasting pan with foil and coat with nonstick spray.
Step 2
Rinse the fish and pat dry with paper towels. Center it on the pan. Mix the butter, parsley, and garlic together. Brush the fish on both sides with the mixture.
Step 3
Roast the fish for 10 minutes, until it flakes when tested with a fork. Brush with any remaining butter mixture and sprinkle with salt and pepper. Transfer it to a warm serving platter.
