Slow Baked Tofino Halibut Recipe

Marinate the Halibut

In a bowl, mix olive oil, lemon juice, minced garlic, dill, salt, and pepper. Add the halibut fillets and coat well. Marinate in the refrigerator for at least 30 minutes.

Bake the Halibut

Preheat the oven to 350°F (175°C). Place the marinated halibut in a baking dish and bake for 20-25 minutes or until cooked through and flaky.

Prepare the Potatoes

In a pot, add the halved new potatoes and cover with water. Boil for about 15 minutes until tender but firm. Drain and let cool slightly.

Marinate the Potatoes

In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, parsley, salt, and pepper. Toss the warm potatoes in the marinade and let sit for at least 15 minutes.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add zucchini, bell pepper, cherry tomatoes, and red onion. Sauté for about 5-7 minutes until just tender. Season with salt and pepper.

Make the Dressing

In a bowl, combine buttermilk, mayonnaise, garlic powder, onion powder, dried dill, salt, and pepper. Whisk until smooth and refrigerate until ready to serve.

Plate the Dish

On a serving plate, arrange the baked halibut alongside the marinated potatoes and sautéed vegetables. Drizzle with buttermilk ranch dressing before serving.