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Baked Halibut with Blood Orange Beet Purée and Roasted Parsnips Recipe

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4 from 6 reviews

This Baked Halibut with Blood Orange Beet Purée is a vibrant and elegant dish combining the mild, flaky texture of halibut with a sweet and tangy beet purée enhanced by blood orange and sherry vinegar. Toasted almonds and fresh chives add crunch and herbaceous brightness, while roasted parsnips bring an optional earthy sweetness to complete this healthy and beautiful meal.

Ingredients

Halibut and Purée

  • 1 pound halibut fillet, cut into 2 or 4 pieces
  • ½ pound plain, cooked beets
  • ½ cup blood orange juice
  • ¼ cup sliced almonds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sherry wine vinegar
  • Small handful fresh chives, snipped
  • Salt and pepper, to taste

Roasted Parsnips (Optional)

  • ¾ pound parsnips, peeled and sliced into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Toast Almonds: Preheat the oven to 400°F (200°C). Spread the sliced almonds on a baking sheet or foil and toast them in the oven for 2-3 minutes until golden and fragrant. Remove and set aside carefully to cool.
  2. Prepare Halibut: Place halibut fillets in a baking dish. Drizzle with 2 tablespoons of extra virgin olive oil, and sprinkle salt and pepper evenly over the fish to season it.
  3. Make Blood Orange Beet Purée: In a blender, add the cooked beets, ½ cup blood orange juice, 1 tablespoon sherry wine vinegar, and salt and pepper to taste. Blend until completely smooth, adjusting seasoning as necessary.
  4. Prepare Parsnips (Optional): If using parsnips, place the peeled and sliced pieces on a separate baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Toss to coat evenly.
  5. Bake: Place both the halibut baking dish and parsnip tray in the preheated oven. Bake the halibut for 10-15 minutes until opaque in the thickest part or until it reaches an internal temperature between 135°F to 145°F depending on desired doneness. Bake the parsnips for 15-20 minutes until caramelized and fork tender.
  6. Plate and Garnish: Spoon a few dollops of the blood orange beet purée onto plates or shallow bowls, spreading it out to serve as a bed for the fish. Place the baked halibut fillets on top. Sprinkle the toasted almonds and snipped fresh chives over the fish. Add the roasted parsnips on the side if desired, and serve immediately.

Notes

  • Ensure not to overcook halibut to keep it moist and tender—watch for opaque flesh and use a thermometer if needed.
  • Cooked beets for the purée can be prepared ahead to save time; use store-bought cooked beets if preferred.
  • To toast almonds evenly, watch carefully as they can burn quickly.
  • Parsnips are optional but add a sweet, caramelized contrast to the tangy purée and mild fish.
  • If blood oranges are not available, fresh orange juice mixed with a small amount of lemon juice can be used as a substitute.

Find it online: https://recipefeastful.com/baked-halibut-with-blood-orange-beet-puree-and-roasted-parsnips-recipe/