Halibut whole in the oven

1. Turn on the oven at 200 degrees Celsius.

2. Clean the fish without damaging the skin, open its belly and remove all the insides, then cut off the head and tail (they will not be needed for baking). Then rinse the carcass thoroughly with cool water and dry it, wiping it dry with a paper towel.

Put the fish on a cutting board and use a sharp knife to make shallow transverse incisions over the entire surface of the fish, without affecting the vertebral bone. Turn the halibut over to the other side and make the same transverse incisions on that side. This is necessary so that the fish is evenly fried during the baking process and remains juicy inside.

Mix sea salt, freshly ground black pepper and any other dry spices to your liking in a separate container. Take a pinch of spices in your hand and carefully rub the halibut carcass inside and out with them.

3. Wash the lemon with water, dry it and cut it into thin rings.

4. Melt the butter and mix it in a bowl with lemon juice. Pour a little vermouth into a bowl and mix the ingredients well together.

5. Place lemon rings on the bottom of the baking dish of a suitable size. Put the halibut carcass, seasoned with spices, on top of the lemon. A couple of slices of lemon can be put inside the carcass. Then pour the sauce of butter, lemon juice and vermouth over the fish.

Wash and dry the sprigs of fresh thyme, placing them on a towel. Then chop some of the thyme and sprinkle on top of the halibut over the entire area of the fish. Put the remaining twigs just on top of the carcass.

6. Put the baking dish with the fish located on it in a preheated oven for about 25-30 minutes for full readiness and the formation of an appetizing golden crust on top.

It is best to serve ready-made halibut with a side dish of baked vegetables.

Bon appetit!