Rating: 2.79 stars
61 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 29
  • 2 star values: 15
  • 1 star values: 7

Baked halibut fillets are complemented by oyster mushrooms, leeks, and a drizzle of chive oil. Serve with our Beet Salad to complete the dish.

Martha Stewart Living, September 2005

Gallery

Recipe Summary test

Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9-by-13-inch baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.

    Advertisement
  • Heat 1 tablespoon oil in same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 teaspoon salt.

  • Bake until fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.

Advertisement

Reviews (1)

61 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 29
  • 2 star values: 15
  • 1 star values: 7
Rating: 4 stars
09/02/2012
I served this last night to friends for dinner. I like that I was able to get the leeks, shallot and garlic sauteed ahead of time and in the pan with the fish on top. Then, in the fridge. I pulled it out about 45 minutes before finishing off. While my guests were here, I easily sauteed the mushrooms and placed on the fish. Put the dish in the oven to bake while the risotto was being finished and dinner was ready to serve. Nice dish with some style and not difficult at all.