Monday, June 13, 2011

Baked Halibut with Mustard and Dill

There is a store in Amsterdam called Fishes which deals only in sustainably caught fish, usually with a MFC (Marine Stewardship Council) certificate. It's not in my neighbourhood, so I don't often get there, but this week I placed an order with Ruud Maaz and treated myself to a piece of halibut from Fishes. I had forgotten how good halibut tastes.

It can also handle somewhat stronger flavours. I had some leftover curried spinach (saag without the paneer) that I planned to eat with it, so I decided to bake it with a bit of Dijon mustard and dill, and topped with some tomato slices. Sprinkled a bit of lemon juice and olive oil over top, baked for 10-12 minutes. It was wonderful!

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