It takes a very hot oven to roast this fish, and the results are incredible! The halibut is gently browned on the outside. You’d never be able to accomplish this “blast of hot air” in a conventional oven because the circulating heat hits everything at one time. Sometimes I add a few baby potatoes, scrubbed and quartered, or a quartered fennel bulb, tossed in melted butter and scattered around the fish. They’ll be done at the same time as the halibut.

　　

Ingredients

makes 4 servings

　　One 1 1/2-pound halibut fillet, thawed if frozen

　　8 tablespoons (1 stick) melted butter

　　2 tablespoons minced fresh flat-leaf parsley

　　2 to 3 garlic cloves, minced

　　Kosher salt and freshly ground black pepper

　　

Step 1

Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Cover a shallow-rimmed roasting pan with foil and coat with nonstick spray.

　　

Step 2

Rinse the fish and pat dry with paper towels. Center it on the pan. Mix the butter, parsley, and garlic together. Brush the fish on both sides with the mixture.

　　

Step 3

Roast the fish for 10 minutes, until it flakes when tested with a fork. Brush with any remaining butter mixture and sprinkle with salt and pepper. Transfer it to a warm serving platter.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.