Baked Lemon Halibut Sitka
INGREDIENTS
  • 2 lbs of Halibut* fillet, cut into even pieces
  • 1 bunch green onions, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 Tbsp fresh dill weed
  • 1 large lemon, sliced
  • 1 Tbsp capers, optional
  • Salt and pepper to taste

Baked Lemon Halibut Sitka

Perfect pairing for: Necessity White

A light a flavorful dish that sounds fancier and harder than it actually is – which is really simple, easy and to die for! A creamy aioli style sauce spread onto a flaky white fish and baked – perfect for a white wine blend like Necessity White. The wine complements the citrus quality of the dish along with the light weight of the fish without overpowering. In fact, it makes the whole dish come together more – like a fourth dimension revealed. Impress family, guest and even non-fish eaters with this appealing pairing.

DIRECTIONS
  1. *Other white fish can be used in place of Halibut. Our favorites are Walleye, Alaskan Cod or even Tilapia.
  2. Preheat the oven to 475 degrees.
  3. Grease a 9×13 inch baking dish with olive oil.
  4. Season fish with salt and ground black pepper on both sides.
  5. Place Halibut in the greased baking dish.
  6. Combine green onions, mayonnaise, sour cream and dill in a bowl.
  7. Spread the mixture evenly over each halibut piece.
  8. Place sliced lemons evenly on top of fish (and capers if desired).
  9. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.
  10. Remove from the oven and let stand for 5 minutes before serving.
INGREDIENTS
  • 2 lbs of Halibut* fillet, cut into even pieces
  • 1 bunch green onions, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 Tbsp fresh dill weed
  • 1 large lemon, sliced
  • 1 Tbsp capers, optional
  • Salt and pepper to taste