Baked Halibut with Bing Cherry Shallot Sauce

Over Roasted Seal Salt Zucchini

Serves 4


4, 4 oz portions of fresh Halibut
3 T light olive oil
3-4 t sea salt
1 t cracked black pepper
Sprigs of fresh thyme
1 T honey
Zest of 1 lemon
2 t fresh lemon juice
½ small shallot, sliced thinly
1 ½ C Bing cherries, pitted and sliced into chunks
¼ C honey balsamic (recommend Olive Crate’s brand)
2 large zucchini sliced into ¾ inch slices


  • In a small saucepan add the cherries, shallots, lemon zest, lemon juice, honey balsamic, honey, 1 t sea salt and a quick dash of black pepper. Bring to boil and let simmer for about 10 minutes, stirring often so it doesn’t burn. Take off heat and let cool. It will thicken slightly.
  • Arrange fish in roasting dish, rub with about 2 t olive oil, and sprinkle with remaining sea salt and pepper. Lay a small slice of lemon on each filet, and the sprigs of thyme. Roast in a 450 degree oven for about8-10 minutes.
  • Place zucchini on a large baking sheet. Toss with a bit of the oil and sea salt, being generous with salt. Roast in a 400 degree oven for about 10-15 minutes.
  • Serve sauce over fish, and with roasted zucchini.

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