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Baked Halibut with Lemon and Dill

Dairy-Free; Gluten-Free

This baked halibut recipe is a quick and elegant meal, with seasoning that brings a distinctly Mediterranean flare.

Pro-Tips

  • This dish is the perfect companion to roasted vegetables or cauliflower rice. 

  • Play with different herbs and spices, like thyme, cilantro, or Herbs de Provence.

  • Any sturdy, but mildly flavored white fish, like cod, fluke, flounder, sea bass or sole also works. Adjust the cooking time depending on how thick your filet is.

BakedHalibut.jpg

Ingredients

  • 1 Tablespoon extra virgin olive oil

  • 1 pound halibut filet, sliced into 4 pieces (approx. 1-inch thick)

  • Himalayan salt

  • Black pepper

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon Aleppo pepper or red pepper flakes, or more to your liking

  • 1 lemon

  • 3 Tablespoons chopped fresh dill

Instructions

  1. Preheat the oven to 425°F. Cover a sheet pan with parchment paper.

  2. Season the halibut filets 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.

  3. Drizzle the fish with equal amounts 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).

  4. Bake on the middle rack of the heated oven until the thickest part of the fish flakes easily at the touch of a fork, about 10 to 15 minutes.

  5. Finish and serve. Remove from the oven and squeeze the remaining lemon all over the fish. Sprinkle on the dill and serve immediately.

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