Firm white fish for the oven and grill: wolffish, monkfish and halibut
October 27, 2026 – Fiskskaldjur
Some fish are delicate; these three are sturdy. Their firm texture makes them forgiving on the grill and in the oven.
Wolffish
Firm, white and mild, it holds together beautifully in the pan and on the grill. Bake in the oven with lemon, salt, pepper and olive oil until the fish flakes easily, or brush with BBQ oil, season with smoked paprika and grill. Serve with roasted vegetables and a cold crème fraîche sauce.
Monkfish
Firm, meaty and almost lobster-like in texture. Bake in the oven with lemon, salt, pepper and olive oil, or grill with a BBQ marinade, smoked paprika and pepper. Serve with roasted vegetables and a cold crème fraîche sauce.
Halibut
A large flatfish with firm, white flesh, from Norway. Available year-round, with its prime season starting in November. Best baked in the oven: season with lemon, salt and pepper, drizzle with olive oil and bake until tender and it flakes easily with a fork.
General tips
- Pat the fish dry before seasoning.
- Do not overcook: remove from the heat when it just flakes.
- Sold by weight in steps of 100 g; plan 150–200 g per person.
More on choosing: which white fish to choose and how to cook fresh fish fillets.
Allergens: fish.
