Quick answer
Tender, scallop-like halibut cheeks baked in butter, white wine, lemon and capers. One dish, 20 minutes.
On this page 3
Halibut cheeks are a chef's favourite: small, sweet medallions with a texture close to scallops. Baking them in a buttery lemon sauce keeps them tender and juicy.
Serves: 2 to 3 | Prep: 5 minutes | Cook: 12 to 15 minutes
Ingredients
- 1 lb Wild Pacific Halibut Cheeks, thawed
- 3 tbsp butter, melted
- 2 tbsp dry white wine or chicken stock
- 1 tbsp lemon juice, plus lemon slices
- 1 tbsp capers, drained
- 2 cloves garlic, minced
- 1 tbsp fresh parsley or dill, chopped
- Salt and black pepper
Method
- Heat the oven to 400°F (200°C).
- Pat the cheeks dry and arrange them in a single layer in a small baking dish. Season with salt and pepper.
- Mix the melted butter, wine, lemon juice and garlic, and pour it over the cheeks. Scatter over the capers and tuck in a few lemon slices.
- Bake for 12 to 15 minutes, until the cheeks are opaque through and reach 70°C (158°F).
- Sprinkle with herbs and spoon the pan sauce over the top. Serve with crusty bread or rice.
Tips
- Cheeks vary in size. Check the largest ones first.
- For a quick sear instead, cook them in a hot buttered pan for 2 to 3 minutes per side.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F).
