This winter-ready dish lets high-quality Pacific Halibut from Wild Alaskan Company take center stage, pairing gently baked fillets with a warm potato and rainbow chard salad dressed in lemon, garlic, and olive oil. Finished with torn fresh dill and grated parmesan for extra savoriness, it’s a simple, thoughtful meal that feels both comforting and quietly elegant.
Before you start: Move halibut from the freezer to the fridge the night before or morning of cooking.
Heat oven to 400°F. Pat the defrosted halibut dry, season lightly with salt, and let it sit at room temperature while you prep the rest of the meal.
Meanwhile, cook the potatoes. Place quartered potatoes in a large pot of well-salted water and bring to a boil. Cook for 10 minutes, until just starting to turn tender. Add the chopped Swiss chard and cook 5 minutes more, until the potatoes are fully tender and the greens are wilted.
Make the dressing. In a large heatproof bowl, combine the grated garlic, zest of 1 lemon, olive oil, black pepper and flaky salt; optional: add grated parmesan and fried shallots.
Bake the halibut. Place the seasoned fillets on a parchment-lined baking sheet and bake for 10-12 minutes, until opaque and gently flaky. Once cooked, remove from the oven, add a squeeze of lemon to taste and let rest.
Toss the potatoes. Drain the potatoes and chard well, then immediately add them to the bowl with the dressing. Toss thoroughly and gently fold in the torn dill.
Plate and serve. Divide the potato mixture between two plates, add the halibut, and garnish with additional herbs and flowers from your garden.
