This baked halibut recipe from the October 2005 issue of Bon Appetit is very, very good. It’s healthy, because the fish is baked. It’s fast, as it can be made in about 30 minutes. It’s tasty, because the fish is dressed with oil and lemon juice (okay, I added some hot pepper flakes). And it looks great, because it is served with orzo mixed with spinach and cherry tomatoes. I added some feta cheese to the orzo, which kicks the flavour up a notch.

Avoiding Additives and Preservatives

This recipe uses fresh ingredients, so avoiding preservatives is not a problem. Just be sure to use fresh lemon juice, not concentrated lemon juice, which contains sodium benzoate and is bitter-tasting.

Marinate halibut in olive oil, lemon juice, salt, pepper and hot pepper flakes (optional)

Add baby spinach to hot orzo and cherry tomatoes - it will wilt

Baked halibut with orzo, spinach and cherry tomatoes; I also served broccolini on the side


4 tablespoons extra-virgin olive oil, divided

2 tablespoons fresh lemon juice

2 6- to 7-ounce halibut fillets

1 cup orzo (rice-shaped pasta)

1 garlic clove, minced

4 cups (packed) baby spinach

1 cup halved cherry tomatoes


Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.

Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing. Serves 2.

From the October 2005 issue of Bon Appetit