Herbed Halibut with Roasted Zucchini and Cherry Tomatoes with Goat Cheese

There is no better pairing than Sauvignon Blanc and goat cheese, and this glorious dinner of wild herbed halibut and roasted vegetables just begs for it (if you’re a Seattle local consider pairing it with Eagle Harbor’s Sauvignon Blanc). Topping the vegetables with crumbled goat cheese adds a creaminess to the dish, and the crip Sauvignon Blanc keeps it honest. It’s designed for a kitchen with two ovens, but if you don’t have that, roast your vegetables first and then remove and cover with tin foil to keep warm and cook your fish secondarily.

• Wild Halibut

• Fresh: thyme, parsley, dill, chives

• Olive oil

• Salt and pepper

• Crumbled goat cheese

• Cherry tomatoes

• Zucchini

• Garlic powder

• Lemon

• *Optional: Sourdough bread

*Serves 2, adjust proportions accordingly

1. Go to the market and request 2, 6-8 oz portions of wild halibut from your fish counter, skins removed. Fresh fish tastes the absolute best, and having them portion it for you and removing the skin ahead of time will make this whole process so much easier and more enjoyable.

2. Preheat oven to 375 degrees F. Slice cherry tomatoes in half (to fill ⅓ of a sheet pan). Cut zucchini into ½ inch thick half moons and add to the remaining ⅔ of the sheet pan. Sprinkle with garlic powder, salt and pepper, and toss well with olive oil. Space each zucchini and tomato on the pan so no two are touching. You want to leave space between the vegetables so they roast instead of steam. Place them in the oven and roast for 45 minutes.

3. Remove the little leaves off of 2-3 sprigs of fresh thyme, and finely dice with with 2-3 sprigs of dill and parsley each, and 6 chives.

4. Preheat a second oven to 450 degrees F, or once your vegetables are done, increase the temperature to 450 degrees F (tent your vegetables with tin foil outside of the oven to stay warm).

5. Take one portion of your halibut and place on a sheet of parchment paper on a sheet pan. The paper should be big enough to fold over the top. Drizzle fish with olive oil, sprinkle with salt and pepper, and spread half the herb mixture evenly over the top of your fish. Cut your lemon into thin wedges and place 2 on the filet. Fold the parchment paper over the top of the filet, and starting at one corner, begin by folding in the edges one over another to create a parchment packet. Tuck the final edge under to seal. Repeat with remaining filet (s) and place parchment packets on a sheet pan, and then into the pre-heated oven.

6. Cook halibut for 12 minutes, or until fish reaches an internal temperature of 145 degrees F. Remove lemon wedge and plate next to vegetables, sprinkling vegetables with crumbled goat cheese. This is a light and lean dinner. If you want extra calories, I recommend serving with toasted sourdough bread and butter. Enjoy!