Olive Oil-Poached Halibut with Brussel Sprouts and Mushrooms

 One of the things about cooking (and I suppose eating in general) is that we’re never happy staying complacent. There is always something better tasting we fancy… This means continually trying new recipes and learning new things.

I promised myself I’d spend some of November learning to cook fish since it was the one glaring gap in my repertoire that I really wanted to improve. Bear with me if it’s not your first choice. There will be plenty of non-fish recipes to follow. I promise!

Man I hated you when we were kids...

Man I hated you when we were kids...


Olive Oil-Poached Halibut with Brussel Sprouts and Mushrooms

Adapted from Men’s Health

Serves: 4


4 halibut fillets (7 oz each), 1 inch thick
Sea salt and freshly ground black pepper
1 large lemon, sliced
3 Tbsp capers in salt, rinsed and chopped
1 sprig fresh rosemary
2 cups, plus 2 Tbsp olive oil
2 Tbsp butter
1 lb brussel sprouts, trimmed and halved
2 cups mixed mushrooms, wiped and sliced
2 garlic cloves, crushed
Chopped parsley for garnish


  1. Preheat the oven to 300°F. Season the fillets with salt and pepper and arrange them in a single layer in a glass 8×10 pan with about 1 inch between fillets. Layer the lemon slices on the fish and sprinkle on the chopped capers. Tuck a rosemary sprig amid the fillets. Pour 2 cups of the olive oil into the pan and gently place it in the oven. Cook 25 minutes, depending on your oven, until the fish is medium rare.
  2.  While the fish cooks, heat 2 tablespoons each of oil and butter in a large skillet on medium. Add the brussels sprouts; when they begin to brown, season them with salt and pepper and cook until they’re caramelized and soft, about 15 minutes. Add the mushrooms and garlic and saute for 5 minutes. Set aside.
  3. Divide the brussels sprouts mixture among four plates, top them with the poached fish, and sprinkle with chopped parsley.

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