Baked Halibut with Lemon and Dill
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
1144 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Baked Halibut with Lemon and Dill
Description
This recipe calls for seasoning halibut fillets with salt, pepper, Italian seasoning, garlic powder, and Aleppo pepper to create a well-rounded, mildly spicy flavor profile. The fish is placed skin-side down on an oiled sheet pan, drizzled with olive oil, and topped with thin lemon slices before baking at 425°F until it flakes easily, keeping the fish moist and tender.
The final step of squeezing fresh lemon juice over the cooked fish and garnishing with chopped dill enhances the bright, fresh notes and adds a light herbal complexity. This straightforward method maintains the clean flavors and firm, yet flaky texture of the halibut.
Baked Halibut with Lemon and Dill pairs well with simple sides such as roasted vegetables or salads. Removing the skin after cooking is recommended if the fillets are skin-on, as the skin becomes crisp and can be peeled off.
The notes include reminders about handling the skin and offer a suggestion to explore Mediterranean ingredients like quality olive oils and spices for complementary flavors.
Ingredients
- extra virgin olive oil
- 1 pound halibut sliced into 4 pieces (mine was 1-inch thick, fillet
- kosher salt
- black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Aleppo pepper or more to your liking, or red pepper flakes
- 1 lemon
- 3 tablespoons dill chopped, fresh
Instructions
- Get ready. Set a rack in the middle of your oven and preheat to 425°F. Lightly brush a sheet pan with thin layer of olive oil.
- Season the halibut fillets. Sprinkle the fish all over with salt and pepper (about 1/2 to 3/4 teaspoon each), Italian seasoning, garlic powder, and Aleppo pepper or red pepper flakes (if using). Arrange on the prepared sheet pan.
- Roast. Drizzle the fish with extra virgin olive oil. Cut half of the lemon into thin slices and arrange them on top of the fish (keep the other half of the lemon aside for now). Bake on the middle rack of the heated oven until the thickest part of the fish flakes easily at the touch of a fork, for 10 to 15 minutes.
- Finish and serve. Remove from the oven and squeeze the remaining lemon all over the fish. Sprinkle on the dill and serve immediately.
Notes
- If halibut fillets come with skin, roast skin-side down and remove skin before serving for best texture.
- Use good quality olive oil and fresh dill to enhance flavor.
- Explore Mediterranean spices and ingredients to complement the fish dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1144 kcal
% Daily Value*
| Calories | 114.4kcal | 6% |
| Carbohydrates | 3.3g | 1% |
| Protein | 21.5g | 43% |
| Fat | 1.6g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.5g | 3% |
| Cholesterol | 55.6mg | 19% |
| Sodium | 82.3mg | 3% |
| Potassium | 548.4mg | 12% |
| Fiber | 1.1g | 4% |
| Sugar | 0.7g | 1% |
| Vitamin A | 187.7IU | 4% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 24.7mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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