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Halibut with Oregano and Lemon

Serves 6
Brian Streeter
Pairs well with:
Chardonnay, Napa Valley

Chef Brian Streeter shares an easy, delicious way to cook Alaskan Halibut for a wonderful light meal. Enjoy with Cakebread Cellars Chardonnay.


6 5-6 oz. Alaskan Halibut fillets, skinless
3 lemons
1/2 c. extra virgin olive oil
1 tsp. fresh oregano, chopped
salt and pepper


Preheat oven to 400°F. Lightly season halibut filets with salt and pepper. Slice two of the lemons into paper thin slices. Lay three to four slices across the top of each halibut filet so that they are slightly overlapping. Heat a large non stick skillet over high heat. Add two tablespoons of olive oil and carefully set the halibut filets in the pan with the lemon side down. Cook for a minute so that lemon begins to caramelize and then transfer to the oven. Cook for three to four minute depending upon the thickness of the fish. While fish is cooking, combine two tablespoons of lemon juice (from the remaining lemon), oregano and a pinch of salt and pepper in a small bowl. Whisk in the remaining olive oil.

To serve, remove halibut from skillet with a metal spatula being careful to leave lemon slices intact. Invert on to a plate and spoon a little of the olive

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