Roasted Halibut With Cumin, Lemon and Bay
Updated May 23, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless halibut or other firm, skinless white fish, cut into 4 equal pieces
- Salt and pepper
- 1teaspoon ground cumin, preferably from lightly toasted seeds
- 16large bay leaves, fresh or dried
- 2lemons, cut crosswise into thin rounds (about 16 slices total)
- Extra-virgin olive oil
- Good pinch of Maras pepper, Korean gochujang or other red-pepper flakes
Nutritional analysis per serving (4 servings)
214 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 35 grams protein; 510 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lay fish fillets on a rimmed baking sheet or a shallow baking dish. Season with salt and pepper. Sprinkle the fillets with half the cumin and rub it into the flesh. Place 2 bay leaves and 2 slices lemon on top of each piece. Flip and repeat seasoning with salt, pepper and remaining cumin. Top each with 2 more bay leaves and lemon slices on the other side. Drizzle each piece generously with olive oil. Set aside to marinate for 15 to 20 minutes.
- Step 2
Arrange oven rack on top shelf. Heat oven to 425 degrees. When it reaches temperature, slide baking sheet onto top shelf. Bake, uncovered, for 12 to 15 minutes, until fish flakes easily. (Alternatively, grill fish, covered, or cook uncovered under the broiler.) Transfer fish to individual plates and drizzle with any remaining oil in the pan. Lemon and bay leaf may look slightly charred. Sprinkle with a small amount of red-pepper flakes.
Private Notes
Comments
I think I would do this en papillote. Serving guests parchment packages they can open up is always fun. And you could toss some greens into the package for a vegetable.
I made this with sable fish (black cod), which is an almost overpoweringly rich fish that comes in our neighbor’s sustainable fish package all the time. The combination of lemon, cumin and bay leaves really works to complement the fish. I used crushed cumin seed, which was wonderful, but it was the flavor of the bay leaves that surprised us. The effect was refreshing; it lightened the fish without hiding it. And I t produced a little sauce, which I poured over the fish before I served it.
With so few ingredients, using top quality is key - for those not getting a lot of cumin flavor, consider how old your seeds might be, make sure that you toast and freshly grind them.
Ok but not great. I freshly ground the cumin seed and it overpowered the flavor of the halibut.
We cooked as per the recipe and added some thinly sliced fennel softened in butter and olive oil atop the fish. Fresh bay leaves are essential, dried bay leaves aren't much more than ceremonial IMHO. It's a tough plant, well worth putting one in a pot for your deck or patio in all but the most unforgiving climates. If space is a concern (they can grow fast) I recommend a dwarf variety called "Little Ragu", smaller leaves, still pack a flavor punch.
I doubt I’ll make this again. I really think that in order for any bay leaf flavor to come through the recipe should only call for fresh. I used dried as the recipe said either was fine. It was a waste of a lot of dried bay leaves and virtual added no flavor. It was very mediocre because of that.