Hearty halibut recipes for winter

With the colder days and longer nights rapidly approaching, we thought we would share some hearty recipes that are sure to warm you up on a cold winter evening. First we have a fish casserole, perfect with winter vegetables. Second we have a curry, rich in flavour and spicy enough to wake up your taste buds.


Casserole-Baked Halibut with Leeks and Carrots
This dish is very simple and ingredient-driven. Make sure to use a quality olive oil for the best result! A simple casserole recipe that will feel very comforting without being a heavy meal.
Serves: 4
  • 5 tablespoons extra-virgin olive oil
  • ¾ pound baby carrots or large carrots cut into 4-by-1/2-inch sticks
  • 6 medium leeks, white and light green parts only, sliced crosswise
  • Salt and freshly ground white pepper
  • 7 thyme sprigs
  • 2 bay leaves, preferably fresh
  • 175g skinless halibut fillets
  1. Preheat the oven to 180°C. In a large, deep, ovenproof skillet, heat 3 tablespoons of the olive oil. Add the carrots and cook over moderately high heat, stirring, until lightly golden, about 3 minutes. Add ½ cup of water, cover and cook over moderate heat until the carrots are crisp-tender, about 5 minutes.

  2. Add the leeks and another ½ cup of water, then cover and cook, stirring occasionally, until the leeks begin to soften, about 5 minutes. Season the carrots and leeks with salt and white pepper and add the thyme and bay leaves to the skillet.

  3. Season the fish with salt and white pepper and arrange on top of the vegetables. Drizzle the fish with the remaining 2 tablespoons of oil. Cover the fish with parchment paper and close the skillet with a heavy lid.

  4. Transfer the skillet to the oven and bake the fish for 15 minutes, or until just cooked through.

  5. Discard the herbs. Transfer the fish to plates, spoon the vegetables and juices alongside and serve right away.

Fish Curry
Creamy Indian-Spiced Halibut Curry
You can make this recipe the chef way, by making your own blend of spices including cloves, mace and green and black cardamom. If easier, simply use garam masala to give the dish its deep and rich flavour.
Serves: 4-6
  • 2 tablespoons canola oil
  • 1 onion, minced
  • 2 tablespoons finely chopped fresh ginger
  • 4 garlic cloves, minced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 cup plain whole-milk yogurt
  • 1 cup heavy cream
  • 1 tablespoon garam masala
  • Pinch of saffron threads, crumbled
  • Salt
  • 900g skinless halibut fillets, cut into 4-inch pieces
  • Basmati rice and warm naan, for serving
  1. In large, deep skillet, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes.

  2. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring.

  3. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.

  4. Add the halibut to the sauce and turn to coat. Cook over moderate heat, turning once, until the fish is cooked through, about 10 minutes. Serve with basmati rice and warm naan.

Let us know if you try these recipes and don’t hesitate to share pictures of your creations with us! We love seeing how customers cook our fresh fish and seafood!

One pot roast halibut recipe


Roast Halibut with rosemary, shallots and black olives
Here's a smart and simple one pot dish. This will definitely make your life easier in the evening!
Recipe type: Main
Serves: 4
  • 12 shallots, peeled but root left intact
  • 1 garlic bulb, broken into cloves, but skin left on
  • 100ml olive oil
  • 4 thick tranches fresh halibut on the bone, about 250g each
  • 200g pitted black olives
  • 6 big sticks rosemary
  • 6 tbsp good mayonnaise mixed with a clove crushed garlic and a squeeze lemon juice
  1. Heat the oven to 240C/fan 220C/gas 9.

  2. Toss the shallots and garlic together with half the oil in a roasting tin and season. Roast for 20 minutes, tossing the veg around a couple of times so it's coated in the oil.

  3. Take the hunks of fish and rub all over with the rest of the oil and season really well with sea salt and ground black pepper.

  4. When the shallots have cooked for their 20 minutes, take the tin out the oven, add the olives and rosemary to the tray and toss in the oil to coat. Arrange the fish in the tray so it sits on some of the rosemary then put the rest of the rosemary on top.

  5. Roast for 20 minutes. don't be tempted to open the door as the heat will drop and the fish won't cook properly.

  6. Take from the oven and leave to rest for 2 minutes. Serve with the garlic mayonnaise.