Baked Halibut With Lemon and Rosemary
Baked Halibut is without doubt one of the best and most dependable methods to cook dinner this delicate, flaky fish. Prepared in simply quarter-hour, with lemon and contemporary rosemary to deliver implausible taste!
E mail Me the Recipe!
( perform() {
const type = doc.createElement( ‘type’ );
type.appendChild( doc.createTextNode( ‘#wpforms-139484-field_1-container { place: absolute !essential; overflow: hidden !essential; show: inline !essential; peak: 1px !essential; width: 1px !essential; z-index: -1000 !essential; padding: 0 !essential; } #wpforms-139484-field_1-container enter { visibility: hidden; } #wpforms-conversational-form-page #wpforms-139484-field_1-container label { counter-increment: none; }’ ) );
doc.head.appendChild( type );
doc.currentScript?.take away();
} )();
On occasion, we’ll ship you Properly Plated emails. You possibly can unsubscribe anytime. Have an account? Log In.
Busy weeknights are not any match for this baked halibut recipe!
Halibut is a kind of proteins that feels slightly fancy—one thing you order at a restaurant or make for a special day.
However this baked halibut recipe proves that whereas halibut might need fancy vibes, it’s truly weeknight easy.
- Quick and Simple. There’s no marinating time, little or no prep work, and excessive warmth means it cooks up lightning quick too.
- No Dry Fish Right here. That top warmth baking for a brief period of time retains the halibut moist and flaky.
- A Lovely Restaurant-Worthy Dish. Lemon slices add shiny taste because the halibut bakes, whereas rosemary provides a refined, woodsy observe.
- Mild and Wholesome. This baked halibut recipe is of course gluten-free and low carb. It’s additionally obtained a whopping 43 grams of protein per serving!
As I examined this recipe, I beloved serving it with easy sides like Air Fryer Inexperienced Beans and Mediterranean Salad. It’s the sort of feel-good meal that’s mild but satisfying, which I all the time respect.
Substances and Substitutions
You’ll discover the total listing of components within the recipe card under, however listed here are some notes to remember.
- Halibut. Search for fillets which are a minimum of one-inch thick. Recent or high-quality frozen halibut each work, however you’ll want to thaw frozen fillets first.
- Seasonings. Kosher salt, paprika, and an non-obligatory kick of cayenne.
- Lemon Slices. Once they’re in season, attempt Meyer lemons for a barely completely different taste!
- Recent Rosemary. The rosemary infuses the halibut with taste. In case you have contemporary thyme available, that works instead.
- Flaky Salt. A ending sprinkle provides texture and enhances the flavour.
Recipe Variations
- Garlic Butter Baked Halibut. Add sliced garlic and some small pats of butter earlier than baking.
- Mediterranean Model Halibut. Skip the rosemary. As an alternative, end with chopped olives, capers, and parsley after baking.
Step-By-Step Directions
Put together (photograph 1). Preheat the oven to 450°F and place a rack within the higher third. Frivolously grease a baking dish and pat the halibut dry.
Make the Seasoning Combination (photograph 2). Mix 1 tablespoon oil, 3/4 teaspoon kosher salt, and the paprika and cayenne in a small bowl.
Season the Fish (photograph 3). Brush the oil combination onto the fillets.
Add the Lemon and Rosemary (photograph 4). Prime every fillet with rosemary and lemon slices, then drizzle with remaining oil and flaky salt.
Bake (photograph 5). Bake till the fish reaches 145°F and flakes simply, about quarter-hour. (I like to recommend checking at 10 minutes.) ENJOY!
What to Serve with Baked Halibut
- Vegetable Sides. Within the photograph above, you’ll see my Roasted Brussels Sprouts, however Air Fryer Asparagus can be implausible too.
- Grains. Lemon Rice is the proper pairing right here!
- Salads. I really like this goes-with-anything Arugula Salad.
Print
Add to Assortment Go to Collections
Baked Halibut With Lemon and Rosemary
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 cease { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 cease { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 cease { stop-color: #343434; }#wprm-recipe-user-rating-0.wprm-user-rating-allowed.wprm-user-rating-not-voted:not(.wprm-user-rating-voting) svg * { fill-opacity: 0.3; }
Substances
- 4 (8-ounce) halibut fillets a minimum of 1-inch thick
- 1 ½ tablespoons further virgin olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ⅛ teaspoon floor cayenne pepper non-obligatory
- 1 lemon very thinly sliced
- 4 sprigs contemporary rosemary
- Flaky salt reminiscent of Maldon or fleur de sel
Directions
-
Place a rack within the higher third of your oven and preheat to 450°F. Coat a 9×13-inch baking dish with nonstick spray. Pat the halibut dry and place within the dish.
-
In a small bowl, mix 1 tablespoon oil, 3/4 teaspoon salt, and the paprika and cayenne. Brush excessive of the fish.
-
Lay 1 spring of rosemary on prime of every fillet, then prime every with a number of lemon slices. Drizzle with the remaining 1/2 tablespoon oil and sprinkle with flaky salt.
-
Bake till the halibut reaches 145°F on an prompt learn thermometer, about quarter-hour (examine it at 10 minutes to gauge progress so that you don't overcook it). It needs to be opaque and flake simply with a fork. Serve instantly, with a pinch of further salt to style.
Notes
- TO STORE: Retailer leftover baked halibut in an hermetic container within the fridge for as much as 2 days.
- TO REHEAT: Heat gently in a low oven or get pleasure from chilly, flaked over salads to keep away from drying it out.
