Oven-Poached Halibut with Herb Vinaigrette

Source: Bonnie Stern / Simply HeartSmart Cooking

makes 6

1/4 cup champagne or sherry vinegar, or lemon juice
1/4 cup water
1/2 tsp. sugar
1/2 tsp. dry mustard
1 shallot, minced
1/2 tsp. pepper
2 tbsp olive oil
1/4 tsp. hot red pepper sauce
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh chives or green onions
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
6 pieces fresh halibut (about 4 oz / 125 g each)
1 tbsp lemon juice
1/4 tsp. pepper
4 large carrots, grated
1 bunch watercress, optional

• Prepare vinaigrette by mixing vinegar, water, sugar, mustard, shallot, pepper, oil, hot pepper sauce, cilantro, chives, parsley, and basil. Reserve.
   
• Place halibut in dish in single layer and sprinkle with lemon juice and pepper. Marinate in fridge for 10 minutes.
   
• Line baking dish with parchment paper. Spread carrots over paper. Arrange fish on top. Cover with second piece of parchment. Bake in preheated 400F oven for 10 minutes per inch of thickness, until fish just begins to flake when separated with knife.
   
• Remove fish from oven and place carefully on serving platter. Pour vinaigrette over. Arrange watercress around edge of platter.
  

Notes:
We used 2/3 lemon juice, 1/3 "basil vinegar". Consider adding almond flakes on top.
Not very good if haddock is substituted.

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