It takes a very hot oven to roast this fish, and the results are incredible! The halibut is gently browned on the outside. Youād never be able to accomplish this āblast of hot airā in a conventional oven because the circulating heat hits everything at one time. Sometimes I add a few baby potatoes, scrubbed and quartered, or a quartered fennel bulb, tossed in melted butter and scattered around the fish. Theyāll be done at the same time as the halibut.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Preheat the oven to convection roast at 500Ā°F. Cover a shallow-rimmed roasting pan with foil and coat with nonstick spray.
Step 2
Rinse the fish and pat dry with paper towels. Center it on the pan. Mix the butter, parsley, and garlic together. Brush the fish on both sides with the mixture.
Step 3
Roast the fish for 10 minutes, until it flakes when tested with a fork. Brush with any remaining butter mixture and sprinkle with salt and pepper. Transfer it to a warm serving platter.
