Lemon Herb Baked Halibut (Parve, Passover)

Lemon Herb Halibut
Credit: alle12/Getty Images
Ratings (4)
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Marinating Time: 60 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
653 Calories
32g Fat
14g Carbs
74g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 653
% Daily Value*
Total Fat 32g 42%
Saturated Fat 5g 25%
Cholesterol 191mg 64%
Sodium 270mg 12%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Protein 74g
Calcium 113mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Giora Shimoni likes to serve this Lemon Herb Baked Halibut 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. Shimoni notes that other white fish, such as cod or tilipia, can be used in this recipe instead of halibut.

Make It A Meal: To compliment the halibut without overpowering the delicate herb aromas, emphasize light, flavorful dishes. Serve alongside a green salad and this Farro with Spice Roasted Chickpeas and Cauliflower​ or Quinoa With Arugula, Butternut Squash and Citrus Vinaigrette. Finish the meal with Cherry Bourbon Compote served over Citrus Soaked Butter Cake.

Edited by Miri Rotkovitz

Ingredients

  • 4 (6 ounce) halibut fillets
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, peeled and finely chopped
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.
  2. Line a shallow glass dish with parchment paper, and place the halibut fillets in the dish in a single layer.
  3. In a small bowl, combine the olive oil, lemon juice, parsley, basil, salt, pepper and garlic. Pour the marinade over the fish. Cover and refrigerate for 1 hour.
  4. 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.