Easiest Baked Lemon Garlic Halibut
I, for one, love a good seafood dish, whether it be white fish, dense flaky salmon, or plump juicy little shrimp. Even just the mention of Brazilian Shrimp Soup or Vietnamese Fish Tacos is enough to get my engine revving. If you feel the same way but are looking for something that is both tasty and simple, then this dish is for you! I find it easiest to bake my fish, though sometimes grilling it on a cedar plank is really nice as well. I let the fish marinate for about an hour, but anywhere from 30 minutes to 2 hours should be more than enough. You can then bake it for about 20 minutes until it’s nice and flaky, then all you have to do is garnish it with some parsley, some lemon wedges and I decided on some freshly chopped tomatoes. It’s that easy! Whoever said that healthy meals can’t be whipped up in a flash has never tried my recipes before, clearly. But don’t take my word for it – try it out yourself.
Olive oil – We want a nice neutral tasting oil to form the base of our marinade. Lemon juice – Fresh lemon juice squeezed by hand! Believe me fresh isn’t just best, it’s necessary. Spices – Smoked paprika and red pepper flakes. Garlic – Use as much or little as you like. Seasoning – Salt and pepper to taste. Herbs – Dried dill and chopped fresh parsley. Fish – We’re using an entire Halibut filet today. If you can’t find a large 1 pound filet, 2 smaller ones work as well. Tomato – Fresh and diced to be served on top of our finished dish.
To whip up my Baked Lemon Garlic Halibut, start by mixing olive oil, lemon juice, smoked paprika, red pepper flakes, minced garlic, black pepper, sea salt, and dried dill in a casserole dish. Then, let the halibut fillet bathe in this zesty marinade, flipping it once for good measure. After marinating in the fridge for a bit, bake the fillet at 350℉ until it’s just right, about 20 minutes. Finally, serve this golden, fragrant beauty garnished with fresh parsley and diced tomatoes.
Storage
If you have leftovers, they can be stored in the refrigerator for up to 2 days. Remember, reheating in a microwave may dry it out, so gently reheating in an oven or on a stovetop is best.
More Seafood Recipes To Try
Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner Blackened Fish Tacos with Mango and Avocado Salsa Asian Glazed Salmon in Foil Bruschetta Salmon Fish and Chips
