Baked Halibut with Zucchini and Tahini Sauce

Staff Writer
Baked Halibut with Zucchini and Tahini Sauce
Phoebe Lapine

There are so many wonderful variations to this dish. You can made it with halved cherry tomatoes in addition to or instead of the zucchini. It’s a great one-packet meal served alongside crusty bread. Quinoa tabouli is also an excellent side dish. Spoon some directly into the packets so the grains soak up the sauce, and eat away.

Click here to see 10 Great Zucchini Recipes to Make with Your Bounty.

Click here for the 10 Seafood Recipes You Can Make in Less Than 15 Minutes 

Ready in
15 m
2
Servings
479
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 lemons
  • 4 thyme sprigs
  • 2 Tablespoons parsley leaves (optional)
  • 1 large shallot, thinly sliced
  • 1 Cup diced zucchini
  • 1/4 Cup white wine
  • Two 6-ounce skinless halibut fillets, or any semi-firm white fish
  • 1/3 Cup tahini paste, homemade or store-bought

Directions

Preheat the oven to 400 degrees.

Thinly slice 1 of the lemons into 8 or so rounds and set aside.

Place two 15-by-12-inch sheets of parchment paper on a rimmed baking sheet. Fold each sheet in half lengthwise, then reopen the paper.

Arrange the lemon slices on 1 side of each of the sheets. Top with 2 thyme sprigs, followed by the fish fillets. Scatter the shallot and zucchini around the fish, and drizzle with the tahini and the juice of the remaining lemon. Carefully divide the wine between the 2 sheets and season everything generously with salt and pepper. Garnish with parsley leaves, if using.

Fold the parchment over the fish and crimp the edges like a pie crust until the packets are tightly sealed.

Bake in the oven for 10 minutes, until the fish is flaky and cooked through. Allow to cool for a few minutes before opening, then serve immediately directly in the packets.

Halibut Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Halibut Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
25g
38%
Sugar
7g
N/A
Saturated Fat
4g
21%
Cholesterol
85mg
28%
Protein
44g
87%
Carbs
24g
8%
Vitamin A
22µg
2%
Vitamin B12
3µg
45%
Vitamin B6
0.7mg
32.5%
Vitamin C
55mg
91%
Vitamin D
5µg
1%
Vitamin E
1mg
4.8%
Vitamin K
5µg
7%
Calcium
253mg
25%
Fiber
8g
32%
Folate (food)
118µg
N/A
Folate equivalent (total)
118µg
29%
Iron
7mg
37%
Magnesium
120mg
30%
Monounsaturated
9g
N/A
Niacin (B3)
9mg
47%
Phosphorus
648mg
93%
Polyunsaturated
10g
N/A
Potassium
1104mg
32%
Riboflavin (B2)
0.4mg
23.8%
Sodium
147mg
6%
Thiamin (B1)
0.6mg
42.4%
Zinc
3mg
20%

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