Roasted halibut with rhubarb-bacon jam



10 min


30 min


4 Servings

Roasted halibut with rhubarb-bacon jam

Roasted halibut with rhubarb-bacon jam. Photo, Erik Putz.

Roasted asparagus and a savoury rhubarb sauce make dinner a quick, healthy and colourful ode to spring.


  • 500 g halibut , in 4 pieces
  • 1 tsp olive oil
  • 1/4 tsp hot-red-chili-flakes
  • 1/4 tsp salt
  • 500 g asparagus , trimmed, about 1 bunch
  • 1 tsp olive oil
  • fresh pepper
  • 4 slices bacon , finely chopped
  • 2 cups chopped rhubarb
  • 1/3 cup brown sugar
  • 2 tbsp red-wine vinegar
  • 1 tbsp butter


  • 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.

More ways to cook with rhubarb

Nutrition (per serving)

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