Baked Halibut with Snap Pea and Toasted Sesame Gremolata

If you're looking to eat a fancy seafood dinner, halibut is a first-rate choice. Like other quality ingredients—steak, or lobster—you get what you pay for. And when you get the good stuff, it doesn't need a whole lot to make it taste great. 

This recipe leans back and lets the fillets do a lot of the work, flavor-wise. A mild topping of chopped snap peas, garlic, lemon zest, and toast sesame adds just enough flavor without getting in the way of the fish. We highly recommend serving this with the rest of the wine you opened for the recipe, and some lightly broiled Broccolini.





4 oz. 
snap peas, trimmed and blanched
1 tsp. 
clove garlic, chopped
1 tsp. 
lemon zest

toasted sesame seeds, plus more for garnish
Kosher salt and freshly ground black pepper
2 tbsp. 
unsalted butter, plus more for baking dish

(4-ounce) halibut fillets
3 tbsp. 
dry white wine



  1. Step 1Preheat oven to 400°F. Pulse snap peas in a blender or food processor until finely chopped, 10 to 12 times. Add garlic and lemon zest and pulse to combine, 2 to 3 times. Transfer to a bowl and stir in sesame seeds. Season with salt and pepper.
  2. Step 2Butter a 9- by 13-inch baking dish. Place fillets in prepared baking dish and top each with 1/2 tablespoon butter. Season with salt and pepper. Add wine to dish. Bake until fish is just cooked through, 12 to 15 minutes. Serve topped with gremolata and garnished with sesame seeds.
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