37 minutes
A delicate halibut fillet wrapped in crispy kataifi dough, baked to perfection and served with a rich almond butter sauce featuring capers and preserved lemon.
Halibut Fillets, patted dry
0 oz
to taste
Kataifi Dough, thawed, cut into sections
0 oz
Olive Oil, drizzled
0.25 fluid ounces
Unsalted Butter, divided
0 oz
0 oz
Capers, rinsed
0 oz
Preserved Lemon, finely chopped
0 oz
Flat Leaf Parsley, chopped
0 oz
each
1. Preheat Oven and Prep Halibut
Preheat your oven to 400ºF. Pat the halibut fillets dry with paper towels and season them with salt.
2. Wrap Halibut in Kataifi
Cut the thawed kataifi dough into sections and wrap each halibut fillet, ensuring the dough is larger than the fish on all sides.
3. Bake the Fish
Drizzle olive oil in an oven-friendly skillet, place the kataifi-wrapped fillets seam side down, top each with a tablespoon of butter, and bake for 20 minutes at 400ºF. Optionally, broil for 1-2 minutes for extra crispiness.
4. Make Almond Butter Sauce
Using the same skillet, add 4 tablespoons of butter and sliced almonds, cook until the butter foams. Add rinsed capers, chopped preserved lemon, and parsley to make the sauce.
5. Serve
Transfer the halibut to a serving platter, spoon the almond butter sauce over the fish, and serve with lemon wedges.
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