Rinse the fish under cold running water and pat dry with paper towels.
Rub the halibut steaks on both sides with
Pour the wine over the fish and cover the baking dish with foil.
Transfer the halibut to a platter and cover to keep warm. Pour the pan juices into a small saucepan and reduce over medium heat to about
Meanwhile, in another small saucepan, heat
Brush off the herbs from the fish. Place a halibut steak on each plate, and place a marigold, if using, on the side. Pour a little rosemary-lemon butter over each halibut steak and serve.
When increasing the quantity of fish, you do not need to increase the amount of wine and herbs accordingly. Use enough herbs to cover the fish and enough wine to cover the bottom of the pan. Bake until the fish is opaque throughout and comes away from the bone when tested with a knife. If you are cooking a large halibut, you should use an instant-read thermometer; the fish is done when the interior temperature has reached 125°F.
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