The key to tender baked Pacific halibut that's full of flavor? An easy-to-make condiment that doubles as sauce in which to bake the fish. For a meaty fillet of Pacific halibut, we like to make a North African-inspired chermoula, an herbaceous condiment made with fresh cilantro and parsley. It's reminiscent of chimichurri, but it has a warmer flavor profile owing to a mix of spices like cumin, coriander, and paprika, all of which you probably have in your spice cabinet right now.
These fresh and dried flavor components are bound together with lemon juice and extra-virgin olive oil, making the chermoula the perfect consistency to spoon over the Pacific halibut before and after baking. Generously topping the Pacific halibut with this chermoula helps to prevent it from drying out as it bakes, as the fresh herbs form a juicy barrier between the fish and the heat. And saving some chermoula for serving means that you'll have plenty to drizzle over everything else on your plate: couscous, vegetables, a round of pita.