Recipe: Pacific Oven-roasted Halibut

Arugula puree and parmesan tuiles add colour, flavour and a dash of creativity to this simple halibut dish

Credit: stu_spivack


This oven-roasted halibut is served with an arugula puree

Try this simple recipe from Robert Clark and Harry Kambolis’s C Food (Whitecap, 2009).


  • 1 large wedge Parmigiano-Reggiano cheese

  • 2 cups arugula leaves (no stems)

  • 1-2 Tbsp. vegetable stock

  • 1 Tbsp. extra virgin olive oil

  • 4 pieces halibut (each 5-6 ounces)

  • Kosher salt

  • 1 Tbsp. unsalted butter


  1. To prepare Parmesan tuiles, preheat oven to 350°F.
  2. Using a vegetable peeler, shave 4 to 8 strips, each 1/2-inch wide and about 6 inches long, from the wedge of cheese.
  3. Lay cheese strips in a single layer, not touching, on a parchment-lined baking sheet and bake 3 to 4 minutes or until they begin to turn golden brown.
  4. To prepare arugula purée, blanch arugula in boiling salted water for 1 minute, then immediately refresh in ice water.
  5. Drain and purée leaves in a blender with 1 Tbsp. each stock and oil until smooth, adding a little more stock if needed for a smooth consistency.
  6. To prepare halibut, preheat oven to 400°F.
  7. Season halibut with salt to taste.
  8. Melt butter in a heavy-bottomed ovenproof skillet, place halibut in skillet, skin side up.
  9. Transfer skillet to oven and roast for 6 minutes, depending on thickness of fish.
  10. Remove while slightly underdone.
  11. To serve, spoon arugula purée on plates and top with a piece of halibut.
  12. Garnish each plate with 1 or 2 tuiles.

Serves 4.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.