Juicy Halibut In Capers And Sage

Have you cooked your Halibut the right way? Halibut is one of the most expensive fish after king salmon. It has a sweet taste, meaty and with tender texture, but often dry out and tough if it's overcooked.

So here, I cook differently to get a juicy taste and it holds its moisture.

My own original recipe.
Prep Time: 12 minutes / Cook Time: 15 minutes

Ingredients:

10 oz of halibut
1 1/2 tbsp capers
6 sage leaves-chopped
1/2 teaspoon dried oregano
2 tbsp olive oil
Grey french salt or regular salt
Black pepper
Parchment paper or regular baking sheet

Method:

Roughly chop the halibut and place into a bowl. Heat 2 tbsp olive oil over low heat, add the chopped sage leaves, then pour it onto the fish along with other ingredients. Mix well.

Make a shape like the pic by using a measurement cup, and wrap the fish with parchment paper or regular baking sheet, then seal it up so no air will in or out.

Bake over 250 for 10 to 12 minutes or depending on how big your fish are.

Serve while it's hot.