Seafood

Baked Halibut with Lemon and Herbs

Prep

10 mins

Cook

18 mins

Servings

AmericanEasyDinnerPescatarianGluten FreeDairy FreeHigh Protein

About this dish

This baked halibut recipe is a celebration of simple, wholesome flavors. Tender halibut fillets are nestled on a bed of lemon slices and fresh herbs, then baked to flaky perfection.

It's a foolproof weeknight dinner that feels special enough for company, and it comes together in under 30 minutes. A drizzle of olive oil and a sprinkle of sea salt let the delicate fish shine.

Ingredients

UK and US measurements are both included for every recipe.

halibut fillets (skinless)

protein

4 fillets (about 180 g each)

Imperial: 4 fillets (about 6 oz each)

lemon

fruit

1 large lemon

fresh dill

herb

2 tablespoons

fresh parsley

herb

2 tablespoons

olive oil

fat

3 tablespoons

garlic

other

2 cloves

salt

seasoning

1 teaspoon

black pepper

seasoning

1/2 teaspoon

Method

Preheat oven

5 mins

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Prepare lemon bed

2 mins

Arrange lemon slices in a single layer on the prepared baking sheet. This will infuse the fish with citrus flavor and prevent sticking.

Season the halibut

5 mins

Pat the halibut fillets dry with paper towels. Season both sides with salt and pepper. Brush with olive oil and sprinkle minced garlic, dill, and parsley evenly over the fillets.

Place fish on lemon

1 mins

Place each seasoned halibut fillet on top of a lemon slice (or between slices). Drizzle any remaining olive oil over the fish.

Bake halibut

18 mins

Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and is opaque throughout. The internal temperature should reach 63°C (145°F).

Garnish and serve

2 mins

Remove from oven and garnish with extra fresh herbs and a squeeze of lemon if desired. Serve immediately.

Equipment

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Nutrition facts

360 kcal

Calories

34 g

Protein

4 g

Carbohydrates

14 g

Fat

1 g

Fiber

480 mg

Sodium

Tips

For the flakiest halibut, avoid overcooking. Check for doneness at the 15-minute mark, the fish should be just opaque and flake easily with a fork.
If you don't have fresh dill, substitute with thyme or tarragon—they pair beautifully with halibut. Just remember that dried herbs are more potent, so use about one-third the amount.
To make this a complete meal, serve the halibut over a bed of sautéed spinach or alongside roasted asparagus and wild rice.

Serving suggestions

Serve with steamed green beans or a light arugula salad. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemon and herbs.

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Recipe by

Hannah Parker

Specialises in American cuisine

Hannah makes apple pie with a lattice crust. She won a county fair ribbon at age 12.

Describe yourself in three words: Wholesome, lattice queen, apple-y.