HALIBUT BAKED WITH MUSHROOMS

An autumnal take on one of the West Coast’s favourite seafoods, halibut. Recipe from Lidia Bastianich, lidiasitaly.com. 4 medium porcini or portobello mushrooms 7 tbsp (105 mL) extra-virgin olive oil, divided 3 medium onions, peeled and thinly sliced 6 garlic cloves, peeled and crushed 1 tsp (5 mL) kosher salt, divided 6 skinless halibut fillets, about 2¼ lb (1 kg) total Juice of 1 lemon, divided ½ cup (125 mL) white wine 2 tbsp (30 mL) chopped fresh parsley

1. Preheat the oven to 400°F (200°C). Slice the mushrooms on the bias in 1½-inch (3-cm) thick slices. Remove the stems from the mushrooms, and shave off the gills if using portobellos.

2. In a large skillet, heat 3 tbsp (45 mL) of the olive oil over medium heat. Add the onions and garlic, and cook until wilted, about 4 minutes. Spread the onions and garlic on an oiled half-sheet pan or roasting pan.

3. In the same skillet, over medium-high heat, heat 2 tbsp (30 mL) of the olive oil, and add the mushroom slices (or do in batches if the skillet is too crowded). Drizzle with 2 tbsp (30 mL) of water. Cook and flip the mushrooms until they are softened and browned, about 4 minutes (per batch, if you’re doing it in batches).

4. Spread half of the mushrooms on top of the wilted onions, and season all with ½ tsp (2 mL) of salt.

5. Season the halibut with half of the lemon juice, the remaining ½ tsp (2 mL) of salt, and the remaining 2 tbsp (30 mL) of olive oil.

6. Pour the remaining lemon juice and the white wine over the vegetables, and sprinkle with the parsley. Set the halibut on top, and top each filet with remaining mushroom slices.

7. Bake the fish on the bottom rack of the oven until it is cooked through and the juices are reduced and saucy, about 18 to 20 minutes.

Makes: 6 servings