Roasted Pacific Halibut with Hazelnut “Romesco”

Roasted Pacific Halibut with Hazelnut “Romesco”

Ingredients:                        4               6 oz        halibut fillets

                                                                        Salt and pepper

                                                                        Olive oil

Method:

Place the halibut portions onto a parchment lined tray. Season with the salt and pepper and drizzle with the olive oil. Roast in a 475 degree oven for 7 to 10 minutes, depending on the thickness of the fish.  You want it to be slightly under cooked when you remove it from the oven. Let it rest covered for 5minutes.

Romesco:

½              cup                          roasted and peeled red peppers

¼              cup                          hazelnuts, toasted

2               cloves                    garlic, minced

¼              cup                          chopped sun dried tomatoes, rehydrated in hot water

1               slice                        bread, a stale slice of a wonder wedge works well                 

3               tsp                            sherry vinegar

¼              cup                          extra virgin olive oil

                                                      Salt and pepper to taste

Method for the romesco:

Put everything in a food processor and puree to desired consistency.

Suggested garnish:

 Sautéed kale, fall mushrooms and brussels sprouts

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Recipe copyright ©2026. All rights reserved. Featured with permission.

March 2026

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This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.