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Roasted Halibut with Pickled Beets (Stegte Helleflynder med Rodbeder)

  • 25 m
  • 40 m
Joyce Hendley
“Here delicate white fish is topped with crunchy breadcrumbs and diced pickled beets for a simple Danish dish that combines sweet, salty and sour flavors.”


    • 2 slices slightly stale whole-wheat or rye bread
    • 4 teaspoons extra-virgin olive oil, or canola oil, divided
    • ½ cup finely chopped shallot
    • ⅓ cup fresh lemon juice
    • 2 teaspoons butter
    • 1 tablespoon capers, rinsed
    • 2 pounds Pacific halibut, or other firm-fleshed fish (see Ingredient Note), cut into 8 pieces
    • ¼ teaspoon salt
    • 1 16-ounce jar sliced pickled beets, drained and diced


  • 1 Preheat oven to 425F. Coat a 9-by-13-inch baking dish with cooking spray.
  • 2 To make breadcrumbs, grate bread through the large holes of a box grater; place the crumbs in a small bowl and toss with 2 teaspoons oil.
  • 3 Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Pour in lemon juice and bring to a boil, stirring gently; remove from the heat and add butter. Swirl the pan, letting the butter melt and slightly thicken the sauce. Stir in capers.
  • 4 Sprinkle fish with salt and place in the prepared baking dish. Pour the pan sauce over the fish and sprinkle with the breadcrumbs.
  • 5 Bake the fish until it is opaque in the center, 15 to 18 minutes. Serve each portion topped with about 3 tablespoons pickled beets.
  • Make Ahead Tip: Prepare the breadcrumbs (Step 2) up to 2 days ahead; store at room temperature in a plastic bag.
  • Ingredient Note: Just about any fish will take to this treatment beautifully. If using halibut, ask for wild-caught fish from the Pacific; it is more sustainably fished and has a larger, more stable population, according to the Monterey Bay Aquarium Seafood Watch (
ALL RIGHTS RESERVED © 2019 Printed From 1/21/2019