Baked Halibut Recipe With Lemon And Dill Topping
Looking for a delicious and healthy meal? This delicious baked halibut recipe with a lemon and dill topping is perfect for a quick weeknight dinner or a special occasion. Enjoy a flavorful dish that’s easy to prepare and packed with nutritious ingredients.
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This dish is guaranteed to impress your family and friends. It features tender halibut fillets seasoned to perfection and a zesty lemon and dill topping. Whether you are a seasoned chef or a beginner in the kitchen, this easy recipe is straightforward and ensures restaurant-quality results every time.
If you are on the hunt for another easy fish recipe, I have a few more you might want to try out. For a simple option, you could try Bacon Wrapped Salmon. Or, for another topped fish recipe, enjoy some pistachio-crusted salmon served with blistered cherry tomatoes.
Still in the mood for more lemon recipes? You would love lemon garlic jumbo shrimp for an appetizer or as a light meal.
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: This recipe requires minimal ingredients and can be prepared in under 30 minutes, making it an excellent choice for a healthy weeknight dinner.
- Healthy and Nutritious: Halibut is a lean fish and an excellent source of protein that is rich in omega-3 fatty acids, which are beneficial for heart health.
- Flavorful: The combination of lemon and dill creates a refreshing and zesty topping that perfectly complements the tender halibut fillets.
- Versatile: This dish pairs well with a variety of side dishes, from roasted vegetables to rice or quinoa, making it a versatile addition to your meal rotation. It’s perfect for special occasions, a dinner party, or a weeknight meal.
What Is Halibut?
Halibut is a type of flatfish in the family of right-eyed flounders. Known for its firm, white flesh, and mild, slightly sweet flavor, halibut is a popular choice among fish enthusiasts.
As a dietary staple, halibut is highly valued not just for its taste but also for its nutritional benefits. It is a lean protein that is packed with essential nutrients, including omega-3 fatty acids, vitamins B6 and B12, potassium, and selenium. These nutrients contribute to various health benefits, including improved heart health, reduced inflammation, and enhanced cognitive function.
Because of its versatility and ease of preparation, halibut can be baked, grilled, sautéed, or even poached, making it an excellent canvas for a wide array of flavors and cooking methods.
What’s In This Baked Halibut Recipe?
- Halibut filets: For great flavor and texture, choose fresh, high-quality halibut filets. For the freshest fish, look for firm, white flesh with a mild scent.
- Fresh parsley: This herb adds a vibrant pop of green and a mild, slightly peppery flavor that enhances the dish’s overall taste.
- Fresh dill: Fresh dill imparts a subtle, grassy flavor with a hint of anise, making it the perfect companion to the lemon in this recipe.
- Garlic: Freshly minced garlic adds a pungent, savory depth that complements the mild flavor of the halibut.
- Lemon juice and zest: Lemon juice and zest bring a bright, tangy acidity that lifts the dish’s flavors and pairs wonderfully with the dill.
- Avocado oil: This heart-healthy oil has a high smoke point and a mild flavor, making it ideal for baking the halibut to perfection.
- Salt & black pepper: These fundamental seasonings enhance the natural flavors of the halibut without overwhelming them.
- Garlic powder: Adding a touch of garlic powder provides an extra layer of garlic flavor that permeates the dish.
- Paprika: A dash of paprika contributes a mild, sweet pepper flavor and an appealing reddish hue to the topping.
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Additions
- Halibut substitutions: If halibut is unavailable, you can substitute it with other firm white fish like cod, haddock, or sea bass. These fish have similar textures and mild flavors that work well with the lemon and dill topping.
- Fresh parsley substitutions: If you don’t have fresh parsley, fresh cilantro or basil can be used as a great option, each adding a unique twist to the dish.
- Fresh dill substitutions: If fresh dill is not available, you can use dried dill weed, though you should reduce the quantity by about half due to its more concentrated flavor. Alternatively, fresh tarragon or fennel fronds can provide similar herby notes.
- Avocado oil substitutions: Olive oil is a great substitute for avocado oil, offering a slightly fruitier flavor. Grapeseed oil can also be used for its neutral taste and high smoke point.
- Paprika additions: For extra smokiness, consider using smoked paprika instead of regular paprika. This will give the topping a deeper, more complex flavor.
- Additional herbs: To elevate the dish further, consider adding a sprinkle of fresh thyme or rosemary. These herbs pair wonderfully with fish and add an aromatic depth to the recipe.
- Heat level: If you prefer a bit of spice, add a pinch of red chili flakes or cayenne pepper to the lemon and dill topping. This will give the dish a pleasant kick without overpowering the other flavors.
- Citrus variations: For a slightly different citrus profile, try using lime or orange zest and juice in place of the lemon. This small change can bring a new dimension to the dish’s overall flavor.
How To Make Lemon Dill Halibut (step-by-step directions)
- Preheat the oven to 425°F and lightly grease a baking dish with cooking spray or use parchment paper.
- In a small bowl, mix parsley, dill, minced garlic, lemon juice, and lemon zest until well blended. Set aside. (Photos 1 & 2)
- In another small bowl, combine the seasonings. (Photos 3 & 4)
- Rub the top of the fish filet with avocado oil, then sprinkle with the seasoning mix. Place halibut skin side down in the baking dish or sheet pan (if they have skin). (Photos 5 & 6)
- Top each filet with the lemon, garlic, and herb mixture. Optionally, add lemon slices on top. (Photo 7)
- Bake fish for 12-16 minutes, depending on thickness, until the fish turns white and flakes easily with a fork. Check the thickest part for doneness. (Photo 8)
- Serve with green beans and quinoa or your favorite side dish.
Recipe Tips
- Choosing Halibut: For the best results, opt for fresh, high-quality halibut with firm, white flesh, and a mild aroma. If the halibut has skin, bake it skin side down. After baking, use a spatula to separate the skin while removing it from the pan. Simply slide the spatula between the skin and the bottom of the meat, then lift the fillet out.
- Preparing the Fish: Pat the halibut fillets dry with paper towels before seasoning. This ensures the seasoning adheres better and the fish bakes more evenly.
- Herb Handling: Use fresh herbs for the best flavor. To release more of the dill’s aromatic oils, gently rub the leaves between your fingers before adding them to the mixture.
- Zesting Citrus: When zesting the lemon, avoid the white pith beneath the zest as it can be bitter. Use a microplane grater for fine, fluffy zest.
- Layering Flavors: Consider layering thin lemon slices on top of the halibut fillets before baking. This not only adds a citrus punch but also keeps the fish moist.
- Heat Distribution: Place the baking dish in the center of the oven to ensure even cooking. If using a convection oven, reduce the baking time slightly.
- Testing Doneness: To check if the halibut is done, insert a fork into the thickest part and twist gently. The halibut is ready when it turns white and opaque, losing its transparency. A “well done” fish will be whiter than one cooked to “medium.” Medium internal tempature: 130°F. Well done internal temperature: 145°F.
- Plating Presentation: Garnish the finished dish with additional fresh parsley or dill for a pop of color and extra flavor. Serve immediately for the best taste and texture.
Storing Tips
If you have leftover lemon dill halibut, it’s important to store it properly to maintain its freshness and flavor. Place the cooled leftovers in an airtight container and refrigerate promptly. Stored this way, the halibut will remain fresh for up to 3 days.
You can freeze lemon dill halibut for longer storage. First, allow the fish to cool completely. Then, wrap each fillet tightly in plastic wrap or aluminum foil to prevent freezer burn, and place them in a resealable freezer bag or an airtight container. It’s ideal to label the package with the date to keep track of how long it has been frozen. Frozen halibut can be stored for up to 1 month for optimal taste and texture.
To reheat leftover or frozen halibut, thaw it in the refrigerator overnight if needed. Preheat your oven to 350°F and place the halibut on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Heat in the oven for about 10-15 minutes, or until warmed through.
Alternatively, you can reheat the halibut gently in a microwave using a microwave-safe dish. Cover the dish and use medium heat in short intervals, checking the fish frequently to ensure it doesn’t overcook.
Serving Suggestions
When it comes to side dishes for this easy baked halibut recipe, there are plenty of options that will complement its delicate and citrusy flavors. Here are some serving suggestions:
- Roasted Vegetables: A medley of roasted vegetables such as asparagus, bell peppers, zucchini fritters, and cherry tomatoes are delicious options with halibut. The roasting process enhances their natural sweetness and adds a pleasant texture contrast.
- Quinoa or Couscous: These grain options offer a light, fluffy base that soaks up the lemony dill sauce beautifully. Both quinoa and couscous are also excellent sources of protein and fiber.
- Steamed Green Beans: Simple yet elegant, steamed green beans provide a crisp and fresh counterpoint to the rich, tender fish. A drizzle of olive oil and a squeeze of fresh lemon juice can elevate the dish further.
- Mashed Potatoes: Creamy mashed potatoes can offer a comforting side that balances the tangy flavors of the halibut. Consider adding a bit of garlic or herb-infused butter for an extra layer of taste or make it into something like mashed potato bites with bacon.
- Garden Salad: A fresh,simple side salad with mixed greens, cucumbers, radishes, and a light vinaigrette can provide a refreshing contrast to the baked fish. Adding seasonal fruits like berries or oranges can introduce a delightful sweetness.
Recipe FAQs
Fresh halibut should have firm, white flesh, and a mild, ocean-like aroma. Avoid fish with a strong, fishy smell or flesh that appears dry or discolored. If purchasing pre-packaged fish, check the sell-by date and ensure it has been properly refrigerated.
While fresh herbs are recommended for the best flavor, you can use dried herbs in a pinch. Use about one-third the amount of dried herbs as you would fresh, since dried herbs are more concentrated. Always check the freshness of your dried herbs, as older spices can lose their potency.
If your halibut turns out overcooked and dry, make a sauce or topping to add moisture. A simple lemon-dill yogurt sauce or a drizzle of olive oil infused with garlic can help revive the fish. Serve immediately to avoid further drying out.
Yes, you can grill the halibut! Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the fish for about 4-5 minutes per side, depending on thickness, until it flakes easily with a fork. Be sure to keep an eye on it to avoid overcooking.
Marinating is not required but can enhance the flavor. If you choose to marinate, combine the lemon juice, herbs, and garlic with a bit of olive oil and let the fillets sit for 15-20 minutes before cooking. This brief marination can infuse the fish with more intense flavors.
Need More Seafood Recipes? Try These:
- Easy Garlic Butter Shrimp
- Baked Citrus Salmon With Herb And Lemon Drizzle
- Easy Pistachio Crusted Salmon With Cherry Tomatoes
- Cilantro Lime Shrimp Tacos
- Bacon Wrapped Salmon
- See all our seafood recipes!
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Baked Halibut Recipe with Lemon and Dill Topping
Ingredients
- 4 8 ounce halibut filets, about 1-inch thick
- ¼ cup (15 g) fresh parsley chopped
- ¼ cup (11 ¾ g) fresh dill chopped
- 3 cloves garlic minced
- 2 tabelspoons lemon juice + 1 tablespoon zest
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Optional: lemon slices for topping
Instructions
- Preheat the oven to 425°F and lightly grease a baking dish with cooking spray or use parchment paper.
- In a small bowl, mix parsley, dill, minced garlic, lemon juice, and lemon zest until well blended. Set aside.¼ cup fresh parsley chopped,¼ cup fresh dill,3 cloves garlic,2 tabelspoons lemon juice + 1 tablespoon zest
- In another small bowl, combine the seasonings.½ teaspoon salt,½ teaspoon black pepper,¼ teaspoon garlic powder,¼ teaspoon paprika
- Rub the top of the fish filet with avocado oil, then sprinkle with the seasoning mix. Place halibut skin side down in the baking dish or sheet pan (if they have skin).4 8 ounce halibut filets, about 1-inch thick,1 tablespoon avocado oil
- Top each filet with the lemon, garlic, and herb mixture. Optionally, add lemon slices on top.Optional: lemon slices for topping
- Bake fish for 12-16 minutes, depending on thickness, until the fish turns white and flakes easily with a fork. Check the thickest part for doneness.
- Serve over quinoa with a side of vegetables.
Notes
- Choosing Halibut: For the best results, opt for fresh, high-quality halibut with firm, white flesh, and a mild aroma. If the halibut has skin, bake it skin side down. After baking, use a spatula to separate the skin while removing it from the pan. Simply slide the spatula between the skin and the bottom of the meat, then lift the fillet out.
- Preparing the Fish: Pat the halibut fillets dry with paper towels before seasoning. This ensures the seasoning adheres better and the fish bakes more evenly.
- Herb Handling: Use fresh herbs for the best flavor. To release more of the dill’s aromatic oils, gently rub the leaves between your fingers before adding them to the mixture.
- Zesting Citrus: When zesting the lemon, avoid the white pith beneath the zest as it can be bitter. Use a microplane grater for fine, fluffy zest.
- Layering Flavors: Consider layering thin lemon slices on top of the halibut fillets before baking. This not only adds a citrus punch but also keeps the fish moist.
- Heat Distribution: Place the baking dish in the center of the oven to ensure even cooking. If using a convection oven, reduce the baking time slightly.
- Testing Doneness: To check if the halibut is done, insert a fork into the thickest part and twist gently. The halibut is ready when it turns white and opaque, losing its transparency. A “well done” fish will be whiter than one cooked to “medium.” Medium internal tempature: 130°F. Well done internal temperature: 145°F.
- Plating Presentation: Garnish the finished dish with additional fresh parsley or dill for a pop of color and extra flavor. Serve immediately for the best taste and texture.
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Nutrition Information
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