Rosemary Roasted Halibut

Over the course of the two-plus years that I have been writing this blog, I have had many people tell me that they are nervous to cook fish. One of the no-fail ways to cook fish is to keep it as moist as possible, which makes it very hard to overcook — and the best way to keep fish moist is by baking it in a packet (otherwise known as a papillote if you want to be fancy).

This recipe would be perfect for a newbie fish cooker. It is quick, simple (only three ingredients!), delicious, and really hard to overcook. When you open the packets, the fish will have cooked in its own juices (and the butter, of course), keeping it moist and delectable. The rosemary fragrance and flavor is just right. I served this with heirloom tomatoes with a splash of olive oil, and Camembert Mashed Potatoes.

Foil-Wrapped Halibut Filets with Rosemary Butter
from Food & Wine
serves 2

3/4 of a pound of Halibut, cut into two even pieces (I am currently obsessed with Pier 46‘s Alaskan Halibut)
Salt and Pepper
2 tablespoons cold butter
Two 4-inch sprigs of Rosemary

Preheat the oven to 450°. Cut two 12-inch sheets of heavy-duty aluminum foil. Season the fish with salt and pepper. Place 1/2 teaspoon of butter in the center of each foil sheet. Lay a fillet on each sheet and top with 1/2 teaspoon of butter and one 4-inch sprig of rosemary. Enclose the fish in foil, crimping the edges to form a tight seal.

Bake for 15 minutes, or until the fish is opaque throughout. Transfer the fish to plates and garnish with rosemary sprigs.

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