- Preheat oven to 450˚F. Set out a large sided sheet pan. Line it with parchment paper, if your pan is prone to sticking. Arrange the halibut and prawns on the pan.
- Combine the stock (or wine), melted butter (or oil), dill (or tarragon), garlic, salt, paprika, cayenne and lemon juice in a bowl. Spoon and drizzle the mixture over the seafood.
- Set pan in the oven and bake, uncovered, for 12 minutes, or until the seafood is just cooked. Garnish with lemon slices (or wedges), set sheet pan on the dining table and enjoy (see Options).
Note: Peeled and deveined prawns are sold frozen. Thaw and pat dry before using. If you bought shell-on prawns, peel and devein them yourself. To do so, hold the tip of tail of a prawn in one hand. Slip the thumb of your other hand under the shell between its swimmerets (little legs) and pull off the shell. With a small paring knife, make a lengthwise slit along the back of the prawn. Now pull out, or rinse out with cold water, the dark vein. Pat prawn dry and it’s ready to use.
Recipe Options: If desired, right after cooking the halibut and prawns, you could set some hot steamed or boiled asparagus or broccoli florets on the baking sheet too.