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California Baked Halibut

This recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.

"This baked Halibut recipe combines baby red potatoes with fresh asparagus, tomatoes and leeks. Baked Halibut recipes often are lacking flavor, however this recipe is flavored nicely with fresh thyme and lemon juice".


4 halibut fillets (7 ounces)
4 tablespoons extra virgin olive oil
12 small baby red potatoes
5 cups of sliced leeks
3 cups of diced roma tomatoes
2 tablespoons fresh minced thyme
juice from one lemon
2 tablespoons minced garlic
1 tablespoon minced fresh parsley
salt and pepper to taste (ground black pepper)

  • Rinse the halibut fillets and remove skin if needed, reserve.
  • Slice the potatoes in thick slices and blanch them in boiling water for for 5 minutes. Place the potatoes in cold water to stop the cooking. Strain the potatoes and reserve.
  • Slice the leeks in half moons and wash well as leeks often contain a good deal of dirt (they grow in the ground of course). Sauté the leeks in one tablespoon of olive oil lightly for a few minutes and reserve.
  • Remove the tomato skins by placing the tomatoes in boiling water for 1 minute, then place the tomatoes in cold ice water to stop the cooking. After the tomatoes have stopped cooking remove the skin using a pairing knife to peel away the skin. Once the tomatoes are skinned slice them in half and squeeze to remove the seeds.
  • Next dice the tomatoes, add them to the sautéd leeks and add the minced garlic, minced thyme and parsley and mix well.
  • Next layer the asparagus in the pan with the baby potatoes and top with the tomato and leek mixture.
  • Place the halibut fillets over the vegetables and sprinkle with salt and pepper.
  • Drizzle with olive oil and place the pan in a preheated 400º oven for 18 - 22 minutes or until the fish reaches 140º.
  • Once the fish is finished cooking remove from the oven and squeeze lemon juice over the dish. Serve.

Serves 4

Chef Brian Johnson