Grilled Lemon Pepper Halibut and Squash Packs I read two reviews asking for directions to cook this in the oven - something I'd like to do, also. I contacted the people at Betty Crocker and this was the answer: Thank you for contacting our company with your inquiry. This recipe was specifically designed for grill preparation. I have included a recipe below to use as a guideline to making Halibut in the oven. We hope you find this information helpful. Please let us know if we can help you again. Thank you, Kathy Smith Customer Care Specialist Halibut with Vegetables 1 1/2 to 2 pounds halibut fillets 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 2 carrots 3 stalks celery 6 green onions 1 teaspoon salt 1/4 cup butter or margarine 1 tablespoon lemon juice Heat oven to 350°. Arrange fish in ungreased baking pan, 13x9x2 inches. Season with 1 teaspoon salt, the pepper and paprika. Cut carrots, celery and onions (with tops) into 1-inch lengths. Place in blender; add water to cover. Chop, watching carefully. Drain thoroughly. (Or carrots can be shredded and celery and onions finely chopped by hand.) Spread vegetables on fish; season with 1 teaspoon salt. Dot with butter and sprinkle with lemon juice. Cover tightly; bake 30 minutes or until fish flakes easily with fork. 6 servings. Note: This dish can be prepared ahead of time, refrigerated and baked later. Increase the