Baked halibut with lemon and rosemary
Cooked halibut It is one of the easiest and most reliable ways to cook this light and flaky fish. Ready in just 15 minutes, with lemon and fresh rosemary to add great flavour!
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Busy weeknights are no match for this baked halibut recipe!
Halibut is one of those proteins that seems a bit fancy, something you order at a restaurant or make for a special occasion.
But this Baked halibut The recipe proves that while halibut may have great vibes, it’s actually simple 24/7.
- Fast and easy. There’s no time for seasoning, little prep work, and the high heat means it cooks lightning fast, too.
- There is no dry fish here. Baking at high heat for a short period of time keeps the halibut moist and flaky.
- A beautiful dish worthy of serving in restaurants. Lemon slices add bright zest while baking the halibut, while rosemary adds a subtle woody flavor.
- Light and healthy. This baked halibut recipe is naturally gluten-free and low-carb. They also contain 43 grams of protein per serving!
While I was testing this recipe, I loved serving it with simple sides like air fryer green beans and a Mediterranean salad. It’s a feel-good meal, light and satisfying at the same time, which I always appreciate.
Ingredients and alternatives
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- halibut. Look for slices that are at least one inch thick. Both high-quality fresh or frozen halibut work, but be sure to thaw the frozen steaks first.
- spices. Kosher salt, paprika, and a pinch of cayenne pepper are optional.
- Lemon slices. When they’re in season, try Meyer lemons for a little different flavor!
- Fresh rosemary. Rosemary adds flavor to the halibut. If you have fresh thyme on hand, this works as a substitute.
- Flaky salt. A final sprinkling adds texture and enhances flavour.
Recipe variations
- Baked halibut with butter and garlic. Add sliced ​​garlic and a few small pieces of butter before baking.
- Mediterranean style halibut. Skip the rosemary. Alternatively, finish the dish with chopped olives, capers and parsley after baking.
Step by step instructions
He attends (Image 1). Preheat the oven to 450 degrees F, then position a rack in the upper third. Lightly grease a baking dish and pat the halibut dry.
Make the spice mixture (Photo 2). Combine 1 tablespoon oil with 3/4 teaspoon kosher salt, paprika, and cayenne pepper in a small bowl.
Season the fish (Photo 3). Spread the oil mixture on the slices.
Add lemon and rosemary (Photo 4). Top each slice with rosemary and lemon slices, then drizzle with the remaining oil and salt.
bread (Photo 5). Bake until fish reaches 145°F and flakes easily, about 15 minutes. (I recommend checking after 10 minutes.) Enjoy!
What to serve with baked halibut?
- Vegetarian sides. In the photo above, you’ll see roasted Brussels sprouts, but asparagus in the air fryer would be great too.
- Cereals. Lemon rice is the perfect pairing here!
- Authorities. I love arugula salad that goes with anything.
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Baked halibut with lemon and rosemary
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ingredients
- 4 (8 oz) halibut fillets At least 1 inch thick
- 1 ½ tablespoons Extra virgin olive oil divider
- 1 teaspoon Kosher salt
- 1 teaspoon red pepper
- â…› teaspoon Ground cayenne pepper My choice
- 1 Lemon Very thin slices
- 4 Fresh rosemary sprigs
- Flaky salt Like Maldon or Fleur de Sel
directions
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Position a rack in the upper third of the oven and preheat to 450°F. Coat a 9 x 13-inch baking dish with nonstick spray. Dry the halibut and place it in a dish.
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In a small bowl, mix 1 tablespoon of oil, 3/4 teaspoon of salt, paprika, and cayenne pepper. Brush over the top of the fish.
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Place one sprig of rosemary on top of each slice, then top each with several lemon slices. Drizzle with 1/2 tablespoon of oil and sprinkle with salt.
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Bake until the halibut reaches 145°F on an instant-read thermometer, about 15 minutes (check it after 10 minutes to gauge progress so you don’t overcook it). It should be opaque and flake easily with a fork. Serve immediately, with a little extra salt if desired.
Notes
- For storage: Store leftover baked halibut in an airtight container in the refrigerator for up to two days.
- To reheat: Heat it gently in a low oven or enjoy cold, and spread it over salads to avoid drying out.
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