Lemon, Mustard, Olive & Dill Halibut

Name: Lemon, Mustard, Olive & Dill Halibut
Prep time: 10 min
Total time: 25 min
Yield: 4 fillets
Ingredients: 4 (about 1½ lb) Halibut fillets; 2 tbsp Dijon mustard; 2 tbsp Olive oil; 2, one juiced, one sliced Lemons; 2 cloves, grated Garlic; to taste Salt and pepper; ⅓ cup, halved Castelvetrano olives; ¼ cup chopped Dill; ¼ cup, chopped Fogato pickled vegetable garden (optional)

Lemon slices on top, olives and dill all over.

Ingredients

4 (about 1½ lb) Halibut fillets
2 tbsp Dijon mustard
2 tbsp Olive oil
2, one juiced, one sliced Lemons
2 cloves, grated Garlic
to taste Salt and pepper
⅓ cup, halved Castelvetrano olives
¼ cup chopped Dill
¼ cup, chopped Fogato pickled vegetable garden (optional)

Steps

Heat the oven to 400°F and line a pan with parchment.
Whisk the mustard, olive oil, lemon juice, garlic, salt and pepper.
Pat the halibut dry, lay it on the pan and spread the mustard mix over the top.
Top with lemon slices, olives and half the dill.
Bake until it flakes and reads 130–135°F in the thickest part.
Finish with the rest of the dill, and a spoonful of Fogato pickled vegetable garden if you have it.

Pull it early: halibut is lean and dries out fast past 135°F. Great next to the Greek salad.

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