Halibut with Mushrooms

Baked Halibut

• 2 pounds halibut fillets — divided into 6 even portions
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Nonstick cooking spray — for the baking dish

Mushroom Cream Sauce

• 3 tablespoons butter
• 3 cups mushrooms — sliced ¼-inch thick
• ½ cup green bell pepper — cut into ¼-inch dice
• 3 tablespoons all-purpose flour
• Reserved halibut cooking liquid
• as needed Whole milk — as needed to make 1½ cups total liquid
• 1 cup frozen peas — thawed and drained
• 1 tablespoon lemon juice
• ½ cup Parmesan cheese — finely grated
• as needed Additional salt and black pepper — as needed

Garnish

• parsley — chopped
• lemon — cut into wedges

1. Prepare the Halibut: Preheat the oven to 400°F and lightly coat a shallow broiler-safe baking dish with nonstick cooking spray. Arrange the halibut portions in a single layer and season evenly with salt and black pepper.nonstick cooking spray, 32 oz halibut fillets, ½ tsp salt, ¼ tsp black pepper
2. Bake the Halibut: Cover the baking dish tightly with foil and bake for 8–10 minutes, depending on the thickness of the fillets, until the edges are opaque but the thickest centers remain slightly translucent. The fish will finish cooking beneath the broiler.
3. Reserve the Cooking Liquid: Hold the halibut in place with a flexible fish spatula and carefully pour the released cooking liquid into a measuring cup, leaving the fish in the baking dish. Use enough reserved liquid and whole milk to equal exactly 1½ cups total. Set aside.reserved halibut cooking liquid, whole milk
4. Brown the Mushrooms: Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until their released moisture has evaporated and the edges begin to brown.3 tbsp butter, 3 cups mushrooms
5. Add the Green Pepper: Add the diced green bell pepper and cook over medium-high heat for 2–3 minutes, stirring occasionally, until slightly softened but still colorful.½ cup green bell pepper
6. Build the Sauce: Reduce the heat to medium. Sprinkle the flour over the vegetables and cook for 1 minute, stirring continuously, until no dry flour remains. Gradually pour in the reserved cooking liquid and milk mixture while whisking. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until smooth and thick enough to coat the back of a spoon.3 tbsp flour, 1½ cups reserved halibut cooking liquid and milk
7. Finish the Sauce: Stir in the thawed peas and cook over medium heat for 1–2 minutes, just until heated through. Remove the skillet from the heat and stir in the lemon juice. Taste and add salt and black pepper as needed.1 cup peas, 1 tbsp lemon juice, additional salt and black pepper
8. Assemble and Broil: Position an oven rack about 6 inches beneath the broiler and preheat the broiler on high. Spoon the mushroom cream sauce evenly over and around the halibut, then sprinkle the grated Parmesan evenly across the top.mushroom cream sauce, ½ cup Parmesan
9. Broil the Halibut: Broil for 2–3 minutes, watching closely, until the sauce is bubbling, the Parmesan is lightly golden, and the thickest portion of the halibut reaches 145°F or is opaque and flakes easily with a fork.
10. Serve: Garnish with chopped parsley, if using, and serve immediately with lemon wedges.parsley, lemon wedges