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Discover the culinary joy of this Oven-Baked Halibut – a heart-healthy, protein-packed delight that’s as delicious as it is easy to prepare
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 lb. wild halibut filet | |
| 1 lemon | |
| 5 garlic cloves (minced) | |
| ½ inch piece fresh ginger minced (or ½ teaspoon dry ginger) | |
| ½ teaspoon each paprika, salt, pepper, cumin | |
| ¼ cup fresh chopped Italian parsley and dill | |
| 2 tablespoons olive oil |
Preparation
1
Prepare the Oven & Marinade
Preheat your oven to 400°F (200°C) and line a baking pan with parchment paper. In a small bowl, whisk together the olive oil, the zest and juice of half a lemon (reserve the other half for later), minced garlic, and ginger. Add the spices—salt, pepper, paprika, and cumin—and mix until well combined.
Preheat your oven to 400°F (200°C) and line a baking pan with parchment paper. In a small bowl, whisk together the olive oil, the zest and juice of half a lemon (reserve the other half for later), minced garlic, and ginger. Add the spices—salt, pepper, paprika, and cumin—and mix until well combined.
2
Arrange the Fish
Slice the remaining half of the lemon into three thin rounds and place them on the parchment-lined baking pan. Set the halibut fillet on top of the lemon slices, then spread the marinade evenly over the fish, coating it thoroughly on all sides.
Slice the remaining half of the lemon into three thin rounds and place them on the parchment-lined baking pan. Set the halibut fillet on top of the lemon slices, then spread the marinade evenly over the fish, coating it thoroughly on all sides.
3
Place the halibut on the lemon slices arranged on the parchment paper. Generously spread the marinade over the fish, ensuring it’s evenly coated from top to bottom.
4
Bake the Halibut
Carefully fold the parchment paper over the halibut to create a sealed packet. Place the pan in the preheated oven and bake for about 15 minutes, or until the fish is cooked through. Use a thermometer to check doneness—the halibut is ready when it reaches 127°F (53°C). Remove from the oven and let it rest for 5 minutes, during which the temperature will rise to the ideal 135°F (57°C).
Carefully fold the parchment paper over the halibut to create a sealed packet. Place the pan in the preheated oven and bake for about 15 minutes, or until the fish is cooked through. Use a thermometer to check doneness—the halibut is ready when it reaches 127°F (53°C). Remove from the oven and let it rest for 5 minutes, during which the temperature will rise to the ideal 135°F (57°C).
5
Garnish & Serve
Carefully open the parchment packet and transfer the halibut to a serving platter. Sprinkle fresh herbs on top for added flavor and a beautiful garnish. Serve warm and enjoy!
Carefully open the parchment packet and transfer the halibut to a serving platter. Sprinkle fresh herbs on top for added flavor and a beautiful garnish. Serve warm and enjoy!
Rana’s Notes!
Storage: If you have leftovers, store them in an airtight container in the refrigerator. Consume within 2-3 days for the best quality.
Reheating: When reheating, do so gently in a moderate oven (around 300°F) to prevent the fish from drying out. It's best served immediately, but if necessary, you can reheat it with care.