Baked Halibut With Lemon and Rosemary
Baked Halibut is likely one of the best and most dependable methods to prepare dinner this delicate, flaky fish. Prepared in simply quarter-hour, with lemon and contemporary rosemary to deliver implausible taste!
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Busy weeknights aren’t any match for this baked halibut recipe!
Halibut is a type of proteins that feels a little bit fancy—one thing you order at a restaurant or make for an important day.
However this baked halibut recipe proves that whereas halibut may 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 prime 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 notice.
- Gentle and Wholesome. This baked halibut recipe is of course gluten-free and low carb. It’s additionally bought a whopping 43 grams of protein per serving!
As I examined this recipe, I liked serving it with easy sides like Air Fryer Inexperienced Beans and Mediterranean Salad. It’s the sort of feel-good meal that’s gentle but satisfying, which I all the time respect.
Elements and Substitutions
You’ll discover the complete record of elements within the recipe card beneath, however listed below are some notes to remember.
- Halibut. Search for fillets which can be not less than one-inch thick. Contemporary or high-quality frozen halibut each work, however make sure to thaw frozen fillets first.
- Seasonings. Kosher salt, paprika, and an non-compulsory kick of cayenne.
- Lemon Slices. After they’re in season, strive Meyer lemons for a barely totally different taste!
- Contemporary Rosemary. The rosemary infuses the halibut with taste. When you’ve got contemporary thyme available, that works in its place.
- 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 Type Halibut. Skip the rosemary. As an alternative, 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. Evenly 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 implausible too.
- Grains. Lemon Rice is the proper pairing right here!
- Salads. I really like this goes-with-anything Arugula Salad.
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Baked Halibut With Lemon and Rosemary
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Elements
- 4 (8-ounce) halibut fillets not less than 1-inch thick
- 1 ½ tablespoons further virgin olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ⅛ teaspoon floor cayenne pepper non-compulsory
- 1 lemon very thinly sliced
- 4 sprigs contemporary rosemary
- Flaky salt reminiscent of 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 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.
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Bake till the halibut reaches 145°F on an immediate learn thermometer, about quarter-hour (verify 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 extra 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.
