Baked Halibut with Artichokes and Parmesan

Served with Sage, Rosemary Carrots

Serves 4


1 lb. fresh halibut cut into even portions
1/3 C mayonnaise
1/3 C fresh grated parmesan
About ½ can artichoke hearts.
1 t salt, ½ t black pepper
1/8 t fresh grated nutmeg
Dash of coriander powder
1-2 T light oil
4 large carrots peeled and cut into large pieces
1/3 large onion cut into thick strips
2 t finely chopped fresh sage leaves and 2 t finely chopped fresh rosemary
½ t fresh parsley cut finely
2 T oil
1 t salt and ½ t black pepper


  • Preheat oven to 425 degrees F.
  • Lightly oil the bottom of a baking dish. Pat the fish dry with paper towels and arrange in dish ½ inch apart.
  • In a bowl combine the mayonnaise and grated cheese. Drain the artichoke hearts. Then using your fists, squeeze out all the moisture you can from about 4-5 hearts. Chop finely and add hearts to mayo and cheese. Grate fresh nutmeg into the mixture as well as adding the salt and pepper. Mix well. Lightly top the filets with the cheese mixture and top with a dash of coriander powder.
  • Add cut carrots and onion to a bowl. Then add oil, salt and pepper and the chopped herbs, reserving enough of the herbs for garnish when serving. Toss to coat. Place on baking sheet.
  • Place carrots into preheated oven and bake for 10 minutes. Then add fish and bake both for an additional 12-15. Remove carrots. Put fish on top rack and broil on high for about 1-2 minutes until cheese bubbles.
  • Serve over white rice and garnish with additional fresh herbs.

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