Oven-poached halibut in olive oil from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • mharriman on June 23, 2020

    Very, very good. This was the first slow baked fish recipe that turned out well for me. Except for the lemon slices, which I kept to one and a half lemons, I reduced the other ingredients to 1/3 since I was using two 6 ounce halibut fillets for two people. The lemons infused the olive oil and penetrated the halibut meat nicely. A really nice result. Husband asked me to repeat this again.

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