My hands down favorite with thick halibut fillets is Ina Garten’s mustard-roasted method. I follow the recipe exactly except I rarely have (or want to invest in) creme fraiche so I use a Greek yogurt/mayo subsitute at 5:3. Also scallions are an OK substitute if I’m out of shallots but I much prefer it with shallots. Finally it works fine at 400 if that’s better for something else you have in the oven.
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