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We are blessed to have family members who fish, hunt and gather wild berries. That's a triple blessing! We live in a giving community. This halibut was gifted to my husband, Kevin, and I by our nephew and niece, Tandy Grossglass and Donna Ikebe. It came to us filleted, with the skin left on. We baked one side for this recipe.

Ingredients

Halibut side, enough to feed 6

Lemon juice, ¼ cup

Minced garlic, 2 tbsp

Butter, 4 tbsp

Fresh parsley, minced. ½ cup

Cracked black pepper

Parchment paper

Preparation

Use parchment paper on a flat baking pan. A cookie sheet will do. Place halibut skin side down, on top of the parchment paper. Pour lemon juice over the entire length of the halibut. I used bottled, 100% lemon juice or fresh squeezed lemon. Cut the butter into eight pieces and lay on top of the halibut. Add the minced garlic, across the top. Sprinkle over the parsley. Crack fresh pepper, to your taste. Bake for 30 minutes, in a preheated 400 F oven. Use a fork and test the thickest part to see if it will flake. The halibut must be firm when flaked. Halibut is easy to over-bake. The lemon juice and butter keep it moist.