|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||42%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The tender but firm Halibut fillets make this Lemon Herb Baked Halibut recipe a great dish to serve for a weeknight dinner. It can also be served as a gefilte fish alternative for holiday dinners (dress it up by serving atop lightly-dressed baby arugula), or as a main dish on summer Shabbat evenings, when dinner tends to be served late.
The fillets are marinated in an olive oil, lemon juice, and garlic mixture infused with herbs and seasonings. It is then baked until it flakes easily with a fork.
To complement the halibut without overpowering the delicate herb aromas, emphasize light, flavorful dishes to go with this dish. Serve it alongside a green salad and this Farro with Spice Roasted Chickpeas and Cauliflower or steamed rice. Finish the meal with Cherry Bourbon Compote served over Citrus Soaked Butter Cake.
Gather the ingredients.
Line a shallow glass dish with parchment paper, and place the halibut fillets in the dish in a single layer.
In a small bowl, combine the olive oil, lemon juice, garlic, parsley, basil, salt, and pepper.
Pour the marinade over the fish. Cover and refrigerate for 1 hour.
Preheat the oven to 450 F/230 C. Pour the marinade out of the dish.
Bake the fish, uncovered, in the preheated oven for 15 minutes, or until the fish easily flakes with a fork. Serve immediately.
- Fish is done when you can insert a fork into the thickest part of the fillet and slightly twist it. If the fish flakes into sections and is opaque, then it is done. Don't overcook, as fish can become tough and rubbery.
Tips to Ensure Fish Fillet is Fresh
Halibut is a delicious tasting, firm white fish. When buying halibut, make sure that it truly is fresh. First off, there should be no strong fishy smell, while there will still be a smell, it should be only a mild one. The fillet's flesh should spring back when you touch it and be shiny, not dull-looking. You should cook fresh fish within two days of purchase.
- Other white fish, such as cod or tilapia, can be used in this recipe in place of halibut.