50+ Easy and Nutritious Winter Halibut Recipes to Warm Your Soul

As the chill of winter sets in, it’s time to embrace hearty meals that not only warm us up but also delight our taste buds.

One versatile and nutritious option that shines in cold-weather cooking is halibut.

This mild, flaky fish is rich in protein, omega-3 fatty acids, and various essential nutrients, making it a perfect choice for those looking to eat healthily during the winter months.

With its ability to take on various flavors and cooking methods, halibut can be prepared in countless ways, from baked and grilled to sautéed and stewed.

In this article, we’ll explore over 50 delectable winter halibut recipes that are sure to impress your family and friends.

Whether you’re in the mood for a comforting curry, a sophisticated fillet, or a hearty stew, there’s a recipe here for everyone.

So, gather your ingredients and get ready to discover how to make the most of this delicious fish this winter!

50+ Easy and Nutritious Winter Halibut Recipes to Warm Your Soul

Winter is the perfect time to explore the many ways you can prepare halibut, a versatile and delicious fish that can elevate any meal.

From hearty casseroles to fresh salads and flavorful curries, these 50+ winter halibut recipes showcase the fish’s adaptability to various cuisines and cooking methods.

Not only are these recipes satisfying and nourishing, but they also bring a taste of the sea to your winter dining experience.

So, don’t let the winter blues set in—try these halibut recipes to keep your meals exciting, healthy, and packed with flavor.

Dive into this collection of recipes and find your new favorite way to enjoy halibut this winter!

Pan-Seared Halibut with Lemon Butter Sauce

This pan-seared halibut recipe features a crispy exterior and a tender, flaky interior, complemented by a zesty lemon butter sauce. It’s a quick and elegant dish perfect for impressing guests during the colder months.

Ingredients:

• 4 halibut fillets (6 oz each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the halibut fillets with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the halibut fillets, cooking for about 4-5 minutes on each side or until golden brown and cooked through.
3. In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the lemon juice and zest, and let simmer for an additional minute.
4. Drizzle the lemon butter sauce over the halibut fillets and garnish with fresh parsley before serving.

The combination of the crispy halibut and the rich, tangy sauce creates a dish that is both comforting and sophisticated. This recipe is perfect for a winter dinner, as it brings a taste of summer to your plate, balancing the chilly weather with a burst of flavor.

Halibut Chowder with Winter Vegetables

This hearty halibut chowder is packed with winter vegetables and creamy goodness, making it an ideal dish to enjoy on a cold day. The tender chunks of halibut paired with seasonal veggies create a comforting bowl of warmth that’s perfect for family gatherings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 medium potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon thyme
• 1 bay leaf
• 1 pound halibut, cut into bite-sized pieces
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.
2. Pour in the vegetable broth and bring to a boil. Add the diced potatoes, corn, thyme, and bay leaf. Reduce heat and let simmer for 15 minutes or until the potatoes are tender.
3. Stir in the halibut pieces and heavy cream, cooking for another 5 minutes until the halibut is cooked through. Season with salt and pepper to taste.
4. Remove the bay leaf before serving, and garnish with fresh dill.

This halibut chowder is more than just a meal; it’s a warm embrace in a bowl. The creamy base, combined with the tender halibut and nutritious vegetables, offers a satisfying and nourishing dish for the winter months. Serve it with crusty bread for a complete and fulfilling dinner.

Baked Halibut with Herb Crust

Baking halibut with a flavorful herb crust is a delightful way to enjoy this fish during winter. The herb-infused topping adds a burst of flavor, while the gentle baking keeps the fish moist and flaky. This dish is simple yet impressive, making it perfect for weeknight dinners or special occasions.

Ingredients:

• 4 halibut fillets (6 oz each)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• Salt and pepper, to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the breadcrumbs, Parmesan cheese, parsley, dill, and olive oil until well combined.
3. Season the halibut fillets with salt and pepper, then spread a thin layer of Dijon mustard on top of each fillet. Press the breadcrumb mixture onto the mustard-covered halibut.
4. Place the fillets on the prepared baking sheet and bake for 15-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
5. Serve with lemon wedges for a fresh finish.

This baked halibut with herb crust is a wonderful way to savor the delicate flavor of halibut while incorporating fresh herbs that add vibrancy to the dish. The crunch of the herb crust contrasts beautifully with the tender fish, creating a delightful dining experience that’s sure to become a favorite during the colder months. Whether served with a side of roasted vegetables or a light salad, this recipe is a delicious way to bring warmth and flavor to your winter table.

Halibut Tacos with Mango Salsa

These halibut tacos, topped with a refreshing mango salsa, are a vibrant and delicious option for winter dinners. The combination of flaky fish and sweet, tangy salsa makes for a perfect balance of flavors, offering a delightful escape from the winter chill.

Ingredients:

• 4 halibut fillets (6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, minced (optional)
• Juice of 2 limes
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Rub the halibut fillets with olive oil, chili powder, cumin, salt, and pepper.
2. Grill the halibut for about 4-5 minutes on each side or until cooked through and flaky.
3. While the fish is grilling, prepare the mango salsa by combining the diced mango, red onion, jalapeño, lime juice, and a pinch of salt in a bowl. Toss gently and set aside.
4. Warm the corn tortillas on the grill for about 30 seconds on each side.
5. To assemble the tacos, flake the grilled halibut and distribute it evenly among the tortillas. Top with the mango salsa and garnish with fresh cilantro.

These halibut tacos are a fun and flavorful way to enjoy seafood during the winter months. The bright mango salsa adds a refreshing contrast to the seasoned fish, making each bite a celebration of flavors. Perfect for a casual dinner or a gathering with friends, these tacos will brighten up any winter evening.

Halibut and Potato Bake with Creamy Dill Sauce

This hearty halibut and potato bake is a comforting winter dish that combines tender fish with creamy potatoes and a flavorful dill sauce. It’s a wonderful one-dish meal that can feed a crowd and is sure to impress your family and friends.

Ingredients:

• 1 pound halibut fillets
• 4 large Yukon gold potatoes, thinly sliced
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste
• 1 cup shredded cheese (Gruyère or cheddar)
• Fresh dill sprigs (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a bowl, whisk together the heavy cream, milk, Dijon mustard, chopped dill, salt, and pepper.
3. Layer half of the sliced potatoes in the bottom of the baking dish. Place the halibut fillets on top, seasoning with salt and pepper. Cover the fish with the remaining potato slices.
4. Pour the cream mixture over the potatoes and halibut, ensuring everything is well covered. Sprinkle the shredded cheese on top.
5. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden brown.
6. Garnish with fresh dill sprigs before serving.

This halibut and potato bake is the ultimate comfort food for winter nights. The creamy dill sauce ties the dish together, enhancing the natural flavors of the halibut while the potatoes absorb all the deliciousness. It’s a satisfying meal that warms you from the inside out, making it a great choice for family dinners or special occasions.

Halibut with Roasted Brussels Sprouts and Chestnuts

This elegant dish features halibut served alongside roasted Brussels sprouts and chestnuts, creating a perfect blend of textures and flavors. The sweetness of the chestnuts complements the savory fish, making it a delightful option for winter entertaining.

Ingredients:

• 4 halibut fillets (6 oz each)
• 2 cups Brussels sprouts, halved
• 1 cup cooked and peeled chestnuts (can be found canned or vacuum-sealed)
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the halved Brussels sprouts and chestnuts with 2 tablespoons of olive oil, salt, pepper, and garlic powder. Spread them out on the baking sheet in a single layer.
3. Roast in the oven for about 20-25 minutes, or until the Brussels sprouts are golden brown and crispy.
4. While the vegetables are roasting, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Season the halibut fillets with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes per side or until the fish is cooked through and flakes easily.
5. Drizzle the roasted Brussels sprouts and chestnuts with balsamic vinegar before serving. Plate the halibut alongside the vegetables and garnish with fresh thyme.

This halibut dish with roasted Brussels sprouts and chestnuts is a beautiful representation of winter dining. The combination of flavors is not only delicious but also visually appealing, making it a perfect centerpiece for holiday gatherings or family dinners. The earthy notes from the Brussels sprouts and the sweetness of the chestnuts create a satisfying contrast with the halibut, ensuring a memorable meal that warms both body and soul.

Halibut En Papillote with Seasonal Vegetables

Cooking halibut en papillote (in parchment) is a fantastic way to keep the fish moist while infusing it with flavors. This recipe combines halibut with seasonal vegetables, allowing each ingredient to shine, making for a healthy and elegant dish.

Ingredients:

• 4 halibut fillets (6 oz each)
• 2 zucchinis, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil, for garnish
• Parchment paper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut four large pieces of parchment paper (about 12×15 inches each).
3. In a bowl, toss the zucchini, red bell pepper, and cherry tomatoes with olive oil, minced garlic, salt, and pepper.
4. Place a halibut fillet in the center of each parchment piece. Top each fillet with a portion of the vegetable mixture and a few slices of lemon.
5. Fold the parchment paper over the fish and vegetables, crimping the edges to seal tightly.
6. Place the parchment packets on a baking sheet and bake for 15-20 minutes, or until the fish is opaque and flakes easily.
7. Carefully open the packets, being cautious of steam. Garnish with fresh basil before serving.

This halibut en papillote is not only visually appealing but also packed with flavors. The steam created inside the parchment helps to cook the fish and vegetables evenly, ensuring that every bite is succulent and bursting with freshness. This dish is perfect for a cozy winter dinner, offering a delightful dining experience that requires minimal cleanup.

Halibut Stew with Coconut Milk and Spinach

This halibut stew is a warm and comforting dish that combines the rich flavors of coconut milk with fresh spinach. It’s a perfect way to enjoy halibut in a hearty, aromatic stew that brings a tropical flair to your winter meals.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 cup baby spinach
• 1 pound halibut, cut into bite-sized pieces
• 2 tablespoons fish sauce
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional minute.
2. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Add the diced red bell pepper and let it cook for about 5 minutes until softened.
3. Stir in the baby spinach and halibut pieces, then add the fish sauce, lime juice, salt, and pepper. Cook for an additional 5-7 minutes until the halibut is cooked through and flakes easily.
4. Serve the stew hot, garnished with fresh cilantro.

This halibut stew with coconut milk is a delightful blend of flavors and textures. The creamy coconut base, combined with the tender halibut and vibrant spinach, makes for a dish that is both comforting and nourishing. It’s perfect for a winter night when you crave something hearty yet light, and the lime adds a refreshing touch that balances the richness of the coconut.

Halibut with Herb and Almond Crust

This herb and almond-crusted halibut is a delightful way to enjoy this fish, offering a crunchy texture and vibrant flavor. The nutty and herbal crust elevates the dish, making it perfect for a special winter dinner.

Ingredients:

• 4 halibut fillets (6 oz each)
• 1 cup sliced almonds
• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the sliced almonds, breadcrumbs, parsley, thyme, salt, and pepper. Pulse until the mixture is coarse and well combined.
3. Pat the halibut fillets dry and season with salt and pepper. Spread a thin layer of Dijon mustard over the top of each fillet.
4. Press the almond mixture onto the mustard-coated side of the halibut fillets, ensuring an even layer.
5. Place the fillets on the prepared baking sheet and drizzle with olive oil. Bake for 15-20 minutes or until the fish is cooked through and the crust is golden brown.
6. Serve with lemon wedges for a bright finish.

This herb and almond-crusted halibut is not only visually stunning but also bursting with flavor. The crunchy almond crust adds a delightful contrast to the tender fish, making each bite satisfying and delicious. This dish is perfect for impressing guests or for a special family dinner, bringing a touch of elegance to your winter meals.

Halibut Piccata with Lemon-Caper Sauce

This halibut piccata features a bright, tangy lemon-caper sauce that enhances the fish’s delicate flavor. It’s a quick and easy recipe that makes for a sophisticated yet comforting winter meal, perfect for impressing guests or treating yourself to something special.

Ingredients:

• 4 halibut fillets (6 oz each)
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup fresh lemon juice
• 1/2 cup low-sodium chicken broth
• 2 tablespoons capers, rinsed and drained
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the halibut fillets with salt and pepper, then dredge each fillet in flour, shaking off the excess.
2. In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and foamy, add the halibut fillets.
3. Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the fillets from the skillet and set aside.
4. In the same skillet, add the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the capers and simmer for about 2 minutes.
5. Return the halibut to the skillet and cook for an additional minute, spooning the sauce over the fish.
6. Serve hot, garnished with fresh parsley.

This halibut piccata is a delightful and elegant dish that brings a burst of flavor to winter dinners. The lemon-caper sauce perfectly complements the fish, making it light yet satisfying. Serve this with a side of sautéed greens or over a bed of creamy risotto for a complete meal that’s sure to impress.

Halibut with Sweet Potato Mash and Garlic Spinach

This dish features halibut served over a bed of creamy sweet potato mash, accompanied by sautéed garlic spinach. It’s a nutritious and comforting meal that combines the natural sweetness of the potatoes with the rich flavors of the fish.

Ingredients:

• 4 halibut fillets (6 oz each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup milk (or plant-based milk)
• 2 tablespoons butter
• 4 cups fresh spinach
• 2 cloves garlic, minced

Instructions:

1. In a large pot, boil the sweet potato cubes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Add the milk and butter to the sweet potatoes, mashing until smooth and creamy. Season with salt and pepper to taste. Keep warm.
3. Meanwhile, season the halibut fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and add the halibut. Cook for about 4-5 minutes per side, or until cooked through and flaky. Remove from heat.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
5. To serve, place a generous scoop of sweet potato mash on each plate, top with a halibut fillet, and arrange sautéed garlic spinach on the side.

This halibut with sweet potato mash and garlic spinach is a perfect winter dish that combines comfort and nutrition. The creamy sweet potato provides a wonderful contrast to the flaky fish, while the garlic spinach adds a pop of color and flavor. It’s a wholesome meal that nourishes both body and soul, making it a great choice for chilly evenings.

Halibut and Mushroom Risotto

This creamy halibut and mushroom risotto is a luxurious dish that’s perfect for special occasions or cozy winter nights. The rich flavors of the mushrooms and the creamy texture of the risotto complement the delicate halibut beautifully.

Ingredients:

• 4 halibut fillets (6 oz each)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 cup Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (button or cremini)
• 4 cups low-sodium vegetable or fish broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms are softened.
3. Add the Arborio rice to the skillet, stirring to coat the grains with oil. Toast the rice for about 2 minutes, then pour in the white wine, stirring until it’s mostly absorbed.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue until the rice is creamy and al dente, about 18-20 minutes.
5. Meanwhile, season the halibut fillets with salt and pepper. In a separate skillet, heat a little olive oil over medium-high heat and cook the halibut for about 4-5 minutes per side, or until cooked through.
6. Once the risotto is creamy and the rice is cooked, stir in the Parmesan cheese. Adjust seasoning with salt and pepper.
7. To serve, spoon the risotto onto plates, top with a halibut fillet, and garnish with fresh parsley.

This halibut and mushroom risotto is a decadent and warming dish for winter. The creaminess of the risotto pairs perfectly with the flaky halibut, while the earthy mushrooms add depth of flavor. It’s a meal that feels luxurious yet is simple enough to prepare at home, making it an excellent choice for a romantic dinner or a special family gathering.

Halibut Tacos with Avocado Crema

These halibut tacos are a refreshing and light option for winter dining. The combination of tender halibut with fresh toppings and a creamy avocado sauce makes for a delicious and satisfying meal. Perfect for taco night or a casual dinner party!

Ingredients:

• 4 halibut fillets (6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped

For the Avocado Crema:

• 1 ripe avocado
• 1/2 cup Greek yogurt or sour cream
• 1 lime, juiced
• Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). In a small bowl, mix the chili powder, cumin, salt, and pepper. Rub the spice mixture over the halibut fillets.
2. In an oven-safe skillet, heat olive oil over medium-high heat. Add the halibut fillets and sear for 2-3 minutes on each side until golden brown.
3. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
4. While the halibut is baking, prepare the avocado crema by blending the avocado, Greek yogurt, lime juice, and salt until smooth and creamy.
5. Warm the corn tortillas in a dry skillet or microwave. Once the halibut is cooked, flake it into large pieces.
6. To assemble the tacos, layer shredded cabbage, halibut, cherry tomatoes, and cilantro on each tortilla. Drizzle with avocado crema before serving.

These halibut tacos with avocado crema are a delightful twist on traditional tacos. The fresh flavors and vibrant toppings make each bite enjoyable, and the creamy avocado sauce adds a luxurious touch. This recipe is perfect for a fun dinner with friends or a festive family meal, bringing a taste of summer into the winter months!

Halibut Curry with Coconut and Spinach

This halibut curry is a warming and flavorful dish that’s perfect for winter nights. The combination of spices, creamy coconut milk, and fresh spinach makes this curry both nourishing and delicious.

Ingredients:

• 4 halibut fillets (6 oz each)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• 1 tablespoon fish sauce (optional)
• Juice of 1 lime
• Cooked rice, for serving
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
2. Add the curry powder and stir for about 30 seconds to toast the spices.
3. Pour in the coconut milk and bring to a simmer. Season with fish sauce, if using.
4. Carefully add the halibut fillets to the skillet. Cover and simmer for 10-12 minutes, or until the fish is cooked through and flakes easily.
5. Stir in the fresh spinach and lime juice, cooking until the spinach is wilted.
6. Serve the curry over cooked rice, garnished with fresh cilantro.

This halibut curry with coconut and spinach is a comforting and exotic dish that brings warmth and flavor to your winter dining. The creamy coconut sauce pairs beautifully with the spices, making it a delightful way to enjoy halibut. It’s a dish that’s easy to prepare and perfect for a cozy night in, offering a taste of faraway lands without leaving your home.

Baked Halibut with Herbed Quinoa and Roasted Brussels Sprouts

This baked halibut is served with a flavorful herbed quinoa and roasted Brussels sprouts for a complete winter meal that is both hearty and nutritious. The combination of textures and flavors makes it an appealing dish for any occasion.

Ingredients:

• 4 halibut fillets (6 oz each)
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound Brussels sprouts, halved
• 1 tablespoon balsamic vinegar
• Fresh lemon wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out on the prepared baking sheet.
3. In a separate pot, combine the quinoa, vegetable broth, thyme, oregano, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
4. While the quinoa is cooking, roast the Brussels sprouts in the oven for 20-25 minutes, or until golden brown and crispy.
5. While the Brussels sprouts roast, season the halibut fillets with salt and pepper. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Sear the halibut for about 3-4 minutes on each side until golden brown, then transfer to the baking sheet with the Brussels sprouts and bake for an additional 8-10 minutes until cooked through.
6. Fluff the quinoa with a fork and serve it on plates, topped with baked halibut and roasted Brussels sprouts. Drizzle with balsamic vinegar and serve with lemon wedges.

This baked halibut with herbed quinoa and roasted Brussels sprouts is a well-rounded and satisfying meal for winter. The nutty flavor of the quinoa pairs perfectly with the tender halibut and crispy Brussels sprouts, creating a delightful balance of flavors and textures. It’s a dish that not only nourishes the body but also warms the heart, making it an ideal choice for cozy dinners with family or friends.

Note: More recipes​ are coming soon!