Recreate this fresh and flavorful Oven Roasted Halibut Jamie Oliver Recipe in your own kitchen. The ingredients used are so simple, yet you’ll have a delicious dinner that can be both an easy weeknight dinner or a dish to impress guests at a party.
Jamie Oliver, full name James Trevor Oliver MBE, is a popular British chef and author of numerous cookbooks. He has fronted lots of TV shows and is well-liked for his casual, simple approach to cooking.
His first series, The Naked Chef, was released in 1999. More shows followed and Jamie also launched a campaign in 2005, Feed Me Better, to introduce healthier food to schoolchildren – the government later backed his efforts.
In Oxford in 2008, his first restaurant called Jamie’s Italian opened. A chain of restaurants followed, although they are now closed.
Jamie Oliver ranks behind only J. K. Rowling as the best-selling British author since records began. And he holds the title of the best-selling non-fiction British author.
In February 2019, it was estimated that he had generated around £180m and sold more than 14.5 million books worldwide.
The ingredients are readily available and in less than 30 minutes you’ll have a light but tasty main meal. So give this recipe a go next time you want a quick, fresh dinner, and you won’t be disappointed.
All About The Oven Roasted Halibut Jamie Oliver Ingredients
Halibut
Halibut found in the North Pacific Ocean are the biggest flatfish from the Pleuronectidae family. They are flattened sideways and swim in this direction – you’ll see them with one side facing up and the other down.
This type of white fish has a mildly sweet taste and it’s also lean. Halibut has larger flakes and the texture of these white fish fillets is tender but firm to the touch.
They can dry out easily when cooked due to their leanness and low-fat content. This is especially the case for frozen halibut, which has less moisture and is denser than the fresh fish varieties.
You can bake, fry, broil, saute, poach, grill, or steam halibut fillets. And sometimes you’ll also find this fish used in sushi dishes.
Lemon
Most of us don’t eat lemons raw (unless you like a really tangy kick!), but they are widely used in cooking savory and baking sweet recipes. Fish and poultry dishes are often accompanied by sauces and dressing that use lemon juice as a base.
Lemon zest (the yellow peel) can also be used to add flavor when you’re in the kitchen. Whatever it’s added to, lemon juice or flesh provides a fresh, slightly tangy taste to your cooking.
Olives
You might not be aware, but olives are actually a fruit that are grown on trees! But unlike apples and pears, you can’t pick and eat them directly from the tree – they’d be very bitter and not nice to eat.
Olives are put through a brining process to make them edible. They’re cured in salty water (brine) or vinegar or dried in salt to give them their unique taste.
Fish recipes can benefit from the salty, meaty, and sometimes aromatic flavors that olives provide, and you’ll often find them used because of these qualities in Mediterranean recipes. They can easily elevate the taste of many dishes and go well with poultry and fish meals.
Rosemary
The evergreen rosemary herb is native to the Mediterranean region. Its fragrant properties mean that it’s used to make perfumes as well as in culinary pursuits.
Rosemary also has some health benefits, such as being a good source of calcium, iron, and vitamin B6. It sits alongside other herbs such as oregano, basil, thyme, and lavender as part of the Lamiaceae mint family.
This herb pairs well with fish, chicken and lamb dishes. You’ll find it used fresh, in whole dried or powdered extract forms, and fresh or dried leaves are also utilized in tea and liquid varieties.
Oven Roasted Halibut Jamie Oliver Recipe
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
- Servings2
- Yield2
Level: Easy
Ingredients
Material
Method
- Prepare the Sauce
Take your small bowl and make the tangy lemon sauce. Mix the mayonnaise and lemon juice together and then set the bowl to one side.
Also, remember to preheat your oven to 400oF.
- Fry the Halibut
Put your oven-proof skillet on the stove on a medium heat. Pour in the olive oil and once it’s heated, place your halibut fillets in the pan.
Next, fry the white fish in the olive oil for just about 1 minute. Remove from the heat.
Add the slices of lemon, rosemary, salt, and pepper to the top of each fillet. Finally, scatter the olives on top and put your skillet into the preheated oven.
- Bake the Dish
Allow the halibut to bake for around 10 minutes. Depending on the thickness, this might take a little longer – but avoid drying the fish out by keeping a close eye on it.
You’ll know the fish is ready when it’s changed from transparent to opaque. And the slices of lemon and halibut skin should also have browned.
If they haven’t changed, put your fish under the broiler for another 2 minutes or so.
Finally, take your roasted halibut out of the skillet. Serve with a drizzling of the tangy lemon mayonnaise over the top.
Serving Suggestions
- For a healthy meal, serve your Jamie Oliver roasted halibut recipe with some steamed wild, brown, or pilaf rice. And you can add some vegetables like roasted green beans or asparagus too.
- Baked sweet potatoes also pair well with this dish. The sweet, soft texture of the potatoes is a good match for the tangy and tartness found in the lemon mayo sauce.
- You can also try sauteing some spinach in garlic and butter. Serve this and some mashed potatoes as a tasty accompaniment to your roasted halibut.
- Or, in the summer months, a good side dish to this Jamie Oliver fish recipe is a cold salad of tomatoes, cucumber, and green leaves. Plus a bit of feta cheese for some extra tang and salty flavors.
How To Store and Reheat Jamie Oliver’s Oven Roasted Halibut
When buying halibut, bear in mind that, as with all raw fish and shellfish, it’ll only last in your fridge for 1 or 2 days. It should then be cooked, and any roasted halibut leftovers will keep for a further 3 or 4 days in the refrigerator.
Frozen halibut should be thawed in your fridge or in cold water which is refreshed every 30 minutes. Do not thaw frozen fish at room temperature!
And you should not refreeze fish that has already been frozen and thawed before. Instead, use your thawed fish as soon as possible.
- 516Calories
- 24.4 g Fat
- 13.8 g Carbs
- 61.9 gProtein
| Nutrition Facts | |
|---|---|
| Servings: | |
| Amount per serving | |
| Calories | 516 |
| % Daily Value* | |
| Total Fat24.4 g | 31% |
| Saturated Fat3.5 g | 18% |
| Cholesterol97 mg | 32% |
| Sodium1573 mg | 68% |
| Total Carbohydrate13.8 g | 5% |
| Dietary Fiber3.7 g | 13% |
| Total Sugars3.1 g | |
| Protein61.9 g | |
| Vitamin C0 mcg | 0% |
| Calcium69 mg | 5% |
| Iron15 mg | 81% |
| Potassium1463 mg | 31% |
