Citrus & Fennel Baked Halibut and Lobster with Piccolo Tomato Salad

Citrus & Fennel Baked Halibut and Lobster with Piccolo Tomato Salad

One of our favorite summer recipes, this fish dish takes only 10 minutes to cook in the oven. Seasoned generously with Citrus & Fennel Salt. Served with a simple side salad of Piccolo Tomatoes Antipasti and a dollop of fresh local goat cheese. What could be more simple and delicious?



2 - 4 ounce filets of halibut or snapper
2 - 8 ounce lobster tails, halved
1 Tablespoon Bella Cucina Citrus & Fennel Savory Salt
1 Tablespoon Bella Cucina Extra Virgin Olive Oil
1 fresh lemon
1 Vine-ripe tomato
2 Tablespoons Bella Cucina Piccolo Tomatoes Antipasti
2 Tablespoons goat cheese


PREPARATION: Preheat oven to 375 degrees

Place the fish and lobster on parchment paper lined sheet pan. Season with salt, then drizzle with olive oil. Slice the lemon and place around the fish. Top with another piece of parchment and fold all the edges, like crimping a pastry crust, until sealed. Place in oven and bake for 10 minutes, or until fish is cooked. Timing will vary depending on size of fillets and thickness of fish.

Remove the sheet pan from oven and carefully cut open the parchment with a knife. Be careful of the hot steam.

Place the fish onto plate and serve with a slice of fresh tomato and a few spoonfuls of the piccolo tomatoes. Dollop with a spoonful of the goat cheese.

Buon appetito!

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