Baked Halibut With Lemon and Rosemary
Baked Halibut is among the best and most dependable methods to cook dinner this delicate, flaky fish. Prepared in simply quarter-hour, with lemon and contemporary rosemary to carry improbable taste!
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Busy weeknights are not any match for this baked halibut recipe!
Halibut is a type of proteins that feels a bit fancy—one thing you order at a restaurant or make for an important day.
However this baked halibut recipe proves that whereas halibut might need fancy vibes, it’s really weeknight easy.
- Quick and Straightforward. 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 delicate, woodsy word.
- Gentle and Wholesome. This baked halibut recipe is of course gluten-free and low carb. It’s additionally received 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 form of feel-good meal that’s gentle but satisfying, which I all the time admire.
Substances and Substitutions
You’ll discover the complete listing of elements within the recipe card beneath, however listed here are some notes to bear in mind.
- Halibut. Search for fillets which are a minimum of one-inch thick. Recent or high-quality frozen halibut each work, however make sure you thaw frozen fillets first.
- Seasonings. Kosher salt, paprika, and an optionally available kick of cayenne.
- Lemon Slices. After they’re in season, strive Meyer lemons for a barely completely different taste!
- Recent Rosemary. The rosemary infuses the halibut with taste. You probably have contemporary thyme readily 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 Fashion Halibut. Skip the rosemary. As a substitute, end with chopped olives, capers, and parsley after baking.
Step-By-Step Directions
Put together (picture 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 (picture 2). Mix 1 tablespoon oil, 3/4 teaspoon kosher salt, and the paprika and cayenne in a small bowl.
Season the Fish (picture 3). Brush the oil combination onto the fillets.
Add the Lemon and Rosemary (picture 4). High every fillet with rosemary and lemon slices, then drizzle with remaining oil and flaky salt.
Bake (picture 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 picture above, you’ll see my Roasted Brussels Sprouts, however Air Fryer Asparagus can be improbable too.
- Grains. Lemon Rice is the right pairing right here!
- Salads. I like this goes-with-anything Arugula Salad.
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Baked Halibut With Lemon and Rosemary
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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 optionally available
- 1 lemon very thinly sliced
- 4 sprigs contemporary rosemary
- Flaky salt corresponding to Maldon or fleur de sel
Directions
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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.
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In a small bowl, mix 1 tablespoon oil, 3/4 teaspoon salt, and the paprika and cayenne. Brush excessive of the fish.
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Lay 1 spring of rosemary on high of every fillet, then high every with a number of lemon slices. Drizzle with the remaining 1/2 tablespoon oil and sprinkle with flaky salt.
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Bake till the halibut reaches 145°F on an immediate learn thermometer, about quarter-hour (test 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.
