Description
A Greek-inspired halibut dish that is simple enough for a weeknight but nice enough for company! I love Greek food and I love to make homemade tzatziki sauce. I keep some in the fridge all the time and am always looking for new ways to use it. Being from Alaska, we always have an abundance of halibut, a delicious and delicate white fish native to the area. I hope you love this recipe as much as my family does!
Ingredients
- ½ medium English cucumber, peeled
- ¼ teaspoon kosher salt
- 1 (8 ounce) container sour cream
- ½ (8 ounce) container plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 clove garlic, minced
- kosher salt and cracked black pepper to taste
- 1 (1 pound) halibut fillet
- 2 tablespoons lemon juice
- kosher salt and cracked black pepper to taste
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley
- 1 tablespoon chopped fresh dill
- ¼ cup grated Parmesan cheese
- 5 large baking potatoes, peeled and cubed
- ¼ cup chopped fresh flat-leaf (Italian) parsley
- ¼ cup grated Parmesan cheese
- kosher salt and cracked black pepper to taste
Instructions
- Grate cucumber into a colander and sprinkle with 1/4 teaspoon salt. Let stand for 15 minutes. Squeeze excess liquid from the cucumber.
- Combine squeezed cucumber
- sour cream
- yogurt
- lemon juice
- olive oil
- and garlic in a bowl. Season with salt and pepper. Refrigerate tzatziki sauce for at least 2 hours.
- Place halibut in a lightly oiled baking dish. Pour lemon juice over top and sprinkle with salt and pepper. Rub fillet
- then let stand for 20 minutes.
- Meanwhile
- preheat the oven to 350 degrees F (175 degrees C).
- Top halibut with parsley and dill. Spread 1/2 of the tzatziki sauce in an even layer over fish.
- Bake in the preheated oven until fish is still moist but flakes easily with a fork
- about 20 minutes.
- While the fish is baking
- place potatoes into a large saucepan and cover with cold salted water. Bring to a boil over medium-high heat. Cook until potatoes are tender
- about 15 minutes.
- Drain potatoes and return to the pot. Add remaining tzatziki sauce
- parsley
- and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Smash potatoes gently until slightly mashed
- but still chunky.
- Remove halibut from the oven. Turn on the broiler.
- Top halibut with remaining 1/4 cup Parmesan. Return to the oven and broil until Parmesan has browned slightly and formed a crust
- 5 to 8 minutes.
- Remove from the oven and let rest for 5 minutes. Serve alongside potatoes.
Prep Time: 50 mins
Cook Time: 30 mins
Total Time: 3 hrs 35 mins
Servings: 4