Baked Halibut with Zucchini and Tahini Sauce

Baked Halibut with Zucchini and Tahini Sauce
Staff Writer
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 

2
Servings
332
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.

Nutritional Facts

Total Fat
9g
13%
Sugar
11g
12%
Saturated Fat
5g
21%
Cholesterol
64mg
21%
Carbohydrate, by difference
30g
23%
Protein
30g
65%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
61mg
6%
Choline, total
3mg
1%
Fiber, total dietary
6g
24%
Fluoride, F
51µg
2%
Folate, total
53µg
13%
Iron, Fe
10mg
56%
Magnesium, Mg
63mg
20%
Niacin
2mg
14%
Phosphorus, P
111mg
16%
Selenium, Se
8µg
15%
Sodium, Na
572mg
38%
Water
23g
1%
Zinc, Zn
1mg
13%

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.