Baked Glitne halibut with blood orange, pomegranate & coriander oil dressing

The unique taste and texture of snow white halibut from Glitne is formed by the deep, cold, crystal clear water of the Sognefjord. It’s snow-white meat, firm texture and delicate sweet flavour makes it perfect for any cooking style and wildly popular among chefs. It is the world’s premium white-fleshed fish.

Baked Glitne halibut with blood orange dish

Preparation: 15 minutes

Cooking: 8 minutes

Serves: 1


  • Farmed Glitne halibut - 2 x 140-170gm (order from us via code 01HAL14E09)
  • Blood orange segments - 16
  • Pomegranate seeds - 10gm
  • Pomegranate molasses - 5gm
  • Unsalted butter - 200gm
  • Orange juice - 20ml
  • Olive oil - 30ml
  • Thyme stalk - 1
  • Coriander - 10gm


Full ingredients

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1. Prepare garnish by segmenting blood oranges (keep any juices). Keep to one side. For the dressing – blend together pomegranate molasses, orange juice, blood orange juice, coriander and olive oil to make a smooth dressing. Pass through a sieve to remove any unwanted stalks to give a refined dressing.

2. Bake halibut in melted butter and thyme in the oven (180°c) until cooked, (8-12 minutes). Remove from oven and remove from butter to rest. Remove skin.

3. Garnish with blood orange segments, pomegranate seeds and the dressing.

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