Baked Halibut Recipe with Lemon and Dill Topping

Baked halibut topped with lemon and dill topping garnished with a slice of lemon sitting on a bed of quinoa with green beans on the side.

Print Recipe

5 from 5 votes

Baked Halibut Recipe with Lemon and Dill Topping

Try something different with this delicious baked halibut recipe topped with tangy lemon and dill

Prep Time5

Cook Time15

Total Time20

Course: Seafood

Cuisine: American

Servings: portions

Calories: 196kcal

Author: Kim Schob

Ingredients

4 8 ounce halibut filets, about 1-inch thick
¼ cup fresh parsley chopped
¼ cup 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

Cups - Metric

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.

Nutrition