Baked Halibut with Lemon-Basil Cream

This preparation produces one of the juiciest, most flavorful fillets of halibut we’ve yet found – both light and rich, with just enough tang to cut the creaminess of the coating. Serve with steamed rice and a spicy vegetable stir fry, or with roasted baby red potatoes and braised greens with garlic.

You will need:

• 1 lb. halibut fillet – the thicker, the better, skin removed; remember that this preparation works great with any amount of fish, so adjust accordingly
• 1 cup high-quality mayonnaise
• 1 lemon, zested and squeezed, juice set aside
• 1 generous handful fresh basil, finely chopped
• salt and pepper to taste
• splash of olive oil

1. Rinse the halibut under cold running water, dust it with salt, and place in a baking pan or small cast-iron skillet, along with a splash of olive oil. Turn the fish to coat and set aside. Preheat the oven to 400 degrees.

2. Combine the mayonnaise, lemon zest, juice, and basil in a small bowl. Grind in some freshly cracked black pepper. Taste and balance the seasonings – the more intense, the better.

3. Spoon the sauce over the halibut, tucking some beneath the fillet and smearing the rest over the top. The sauce should form a seal over the fish, which will lock in the juices and keep it moist as it cooks. Save some sauce for the end.

4. Cook until the halibut is opaque all the way through the thickest part; check with a fork – it should be flaky but still firm.

5. In last few minutes of cooking, cover the fish with the remaining sauce and turn the oven to broil. Let the sauce bubble and brown on top, forming a nice crust. Keep an eye on it, and don’t let it burn.

Serve immediately. Makes great leftovers or cold sandwiches the next day!