More of what happens when you must defrost your freezer. This isn’t exactly a Fall\Winter meal but it will do in a pinch and it worked out quite well as a nice simple quick way to prepare halibut. The fresh oregano was lovely and really made a difference – however I bet a lot of fresh herbs would be nice here like dill, parsley or rosemary. The inspiration for this was from this recipe here.
This is my entry to this week’s Weekend Herb Blogging hosted by Vanessa from What Geeks Eat. I have posted about oregano\marjoram before but let me just say that my plant is kicking some fall growing butt. Here are a couple other recipes featuring oregano from the archives: Lemon Oregano Salmon Skewers and Grilled Eggplant with Oregano, Parsley and Garlic.
[print_this]Halibut with White Wine and Oregano
1 medium halibut fillet
2 scallions finely sliced
1T olive oil
2T fresh oregano leaves
2t fresh lemon juice
1/3C white wine
salt and pepper
Preheat the oven to 400. Place the halibut in a shallow baking dish and sprinkle with a healthy dose of salt and pepper. Reserve a small amount of scallions and oregano for garnish. Whisk together scallions, oregano, lemon and white wine in a small bowl, slowly whisk in oil. Pour over fish and bake for 15-20 minutes or until it is cooked through and flakey. Serve with fresh lemon wedges and garnish with remaining oregano and scallions[/print_this].