Roasted halibut with rhubarb-bacon jam

Prep 10 min
Total 30 min
Makes 4 Servings



500 g
halibut, in 4 pieces
1 tsp
1/4 tsp
500 g
asparagus, trimmed, about 1 bunch
1 tsp
fresh pepper
4 slices
bacon, finely chopped
2 cups
chopped rhubarb
1/3 cup
2 tbsp
red-wine vinegar
1 tbsp


  • PREHEAT oven to 450F. Spray a large baking sheet with oil. Pat halibut dry with paper towels. Brush with olive oil and sprinkle with hot-red-chili flakes and salt. Arrange skin-side down on 1 side of prepared sheet. Toss a bunch trimmed asparagus with olive oil on other side of baking sheet. Season with fresh pepper. Roast in centre of oven until a knife tip inserted into thickest part of fish and  held for 10 sec feels warm, about 10 min.
  • COOK bacon slices in a medium frying pan over medium-high, until crisp, about 5 min. Transfer to a paper-towel-lined plate. Drain and discard fat. Return pan to medium. Add chopped fresh rhubarb, brown sugar and red-wine vinegar. Cook until rhubarb starts to break down and sugar dissolves, about  3 min. Stir in butter and bacon and gently boil until sauce is thickened, about 8 min. Drizzle sauce over halibut.


Calories 415, Protein 30 g, Carbohydrates 25 g, Fat 22 g, Fibre 3 g, Sodium 475 mg. Excellent source of Folate

More ways to cook with rhubarb

Wine Pairings

Halibut with rhubarb and bacon
Pair it with: A feel-good pinot.

Sourced from sustainable vineyards, this soft Oregon pinot should convince even the naysayers that you can match red wine with fish.The nose is one of dark cherries, with a hint of spice. Chill just a touch before serving.

Our pick: Planet Oregon Pinot Noir, Oregon, $25.

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