BAKED COD OR HALIBUT RECIPE
This baked halibut recipe offers a quick and sophisticated dinner option, suitable for a weeknight yet luxurious enough for a dinner gathering. The combination of Italian-style seasoning, lemon, and fresh dill imparts a distinctly Mediterranean taste—reminiscent of coastal Greek-Italian cuisine. It is baked in the oven, resulting in a simple fish dish that can be prepared in just 15 minutes!
The presentation features four baked halibut fillets adorned with lemon and dill on a serving platter, accompanied by a spoon. In the background, small bowls containing various seasonings and salt are visible.
As someone who grew up by the coast, I have always been fond of fish, which is a significant and cherished component of the Mediterranean diet. Therefore, I require no persuasion when it comes to enjoying buttery, tender baked halibut, poached halibut, or sheet pan halibut with vegetables.
This particular easy halibut recipe is ideal for both fish enthusiasts and those who are hesitant about fish! Firstly, halibut is a very mild fish that readily absorbs any flavor you impart. It is far from being “fishy,” possessing a subtly sweet and somewhat meaty profile, while remaining tender when cooked properly.
Secondly, my approach here is more savory and less briny. I season it similarly to how one might season chicken, using robust garlic powder and fragrant Italian seasoning. A squeeze of fresh lemon and a dash of dill at the end enhances the savory profile, making the flaky roasted fish utterly irresistible.
If you require further persuasion, halibut is abundant in protein, low in fat, and an excellent source of omega-3 fatty acids, vitamins, and minerals. Additionally, if you seek a more economical alternative, this recipe is also suitable for any mildly flavored white fish.
Ingredients for this Halibut Recipe
This halibut recipe is quite adaptable, primarily utilizing basic pantry items, many of which can be modified or replaced according to your available ingredients. You will require:
Halibut has a mild and sweet taste, featuring a delicate yet rich flavor profile. It remains tender when baked, making it a delightful choice! Although it can be pricey, feel free to make substitutions. Any firm, mildly flavored white fish, such as cod, fluke, flounder, or turbot, would also be suitable. Adjust the cooking duration based on the thickness of your fillet. Mine was 1 inch thick; reduce the cooking time by a minute or two for thinner fish, and increase it by a minute or two for thicker varieties.
Kosher salt and black pepper enhance the overall flavor.
Aleppo pepper provides a gentle kick and a hint of brightness, but red pepper flakes are a good alternative if you have them available. Alternatively, you can omit the chili pepper if you prefer a milder taste.
Italian seasoning contributes an aromatic and savory element. I particularly enjoy the balance of sweet basil, earthy thyme, piney rosemary, citrusy marjoram, peppery parsley, and fragrant oregano in my homemade blend. However, store-bought options are perfectly acceptable as well.
Garlic powder introduces a sweet and savory depth to the dish. If you prefer, you can substitute it with a clove of minced fresh garlic.
Fresh lemon juice brightens the fish's flavor. Lime is also a good option, but do not skip the citrus! It is a crucial seasoning; without it, the fish may taste bland and unappealing.
Extra virgin olive oil coats the fish, adding richness, enhancing flavor, ensuring a beautiful roast, and preventing sticking. Opt for a high-quality extra virgin variety.
Dill imparts freshness and a vibrant flavor. You may substitute it with any tender fresh herbs of your choice or even add them alongside the dill. Consider parsley, cilantro, basil, or mint as alternatives.
How to Prepare Halibut
This halibut recipe is straightforward: simply season the fish and bake it in the oven until it is just cooked through. The primary concern is to avoid overcooking, as this will cause the fish to become dry. Here is the optimal method for cooking halibut to ensure it remains tender and juicy:
Prepare your workspace. Position a rack in the center of your oven and preheat it to 425°F. Lightly coat a sheet pan with a thin layer of olive oil.
Season the fish. Cut the halibut fillet into four equal portions. Generously sprinkle salt and pepper (approximately 1/2 to 3/4 teaspoon each), 1 teaspoon of Italian seasoning, and 1/2 teaspoon each of garlic powder and Aleppo pepper or red pepper flakes over the fish. Arrange the seasoned fillets on the prepared sheet pan. Four seasoned, unbaked halibut fillets on a baking sheet surrounded by dill and bowls of olive oil, salt, pepper, and other seasonings.
Roast the fish. Drizzle extra virgin olive oil over the fish. Slice half of the lemon into thin rounds and place them atop the fish (set the other half of the lemon aside for later). Bake on the middle rack of the preheated oven until the thickest part of the fish flakes easily when touched with a fork, which should take about 10 to 15 minutes. Four baked halibut fillets topped with lemon slices on a baking sheet surrounded by bowls of olive oil, salt, pepper, and other seasonings.
Complete and serve. Take the dish out of the oven and squeeze the remaining lemon juice over the fish. Sprinkle dill on top and serve immediately. An overhead photo of four baked halibut fillets garnished with lemon and dill on a serving platter with a spoon. Surrounding the platter are fresh dill and small bowls of seasonings and salt.
Accompaniments for Baked Halibut
I enjoy serving this halibut as part of a vibrant and healthy spread that features a variety of colors and textures. A simple vegetable side, such as Lemon Garlic Sautéed Asparagus or this Greek Green Bean Salad, pairs well with the fish and is easy to prepare.
When tomatoes are in season, a Mediterranean cucumber tomato salad alongside a starch like couscous or rice would create a delightful summer meal. During the cooler months, the combination of citrus and fish makes for a wonderful match.
Accompany with a fresh fennel and orange salad. If you enjoy condiments, consider adding a spoonful of olive tapenade or chermoula. Alternatively, for those who appreciate a bit of heat, take inspiration from our baked red snapper recipe and pair it with zhoug.
Halibut is a mild, meaty fish that appeals to both seafood enthusiasts and skeptics alike, especially when prepared with this delicious combination of Italian herbs, garlic, and fresh lemon and dill—imagine a coastal Greek-Italian fusion.
The fish is baked in the oven, making it a simple, crowd-pleasing dinner option that can be prepared quickly enough for a weeknight meal, yet the halibut elevates this dish to be suitable for a dinner party. Should you prefer a more economical fish, you may substitute it with any firm white fish, such as cod, fluke, flounder, or turbot. Regardless of your choice, serve it alongside a fresh seasonal side.
Preparation time – 5 minutes
Notes
If your halibut fillets arrive with the skin intact, roast them with the skin side down. Remove or cut off the skin prior to serving.
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OTHER RECIPES
A great cod fish recipe to try !
Cod Fish Recipe INGREDIENTS
• A piece of cod fish from the middle of the back, weighing four, five or six pounds.
• A cupful of bread-crumbs, peppered and salted.
• 2 table-spoonfuls boiled salt pork, finely chopped.
• A table-spoonful chopped parsley, sweet marjoram and thyme, with a mere suspicion of minced onion.
• 1 teaspoonful anchovy sauce, or Harvey's, if you prefer it. 1/2 cupful drawn butter.
• Juice of half a lemon.
• 1 beaten egg.
Cod Fish Recipe INSTRUCTIONS
Cod Fish Recipe INGREDIENTS
• A piece of cod fish from the middle of the back, weighing four, five or six pounds.
• A cupful of bread-crumbs, peppered and salted.
• 2 table-spoonfuls boiled salt pork, finely chopped.
• A table-spoonful chopped parsley, sweet marjoram and thyme, with a mere suspicion of minced onion.
• 1 teaspoonful anchovy sauce, or Harvey's, if you prefer it. 1/2 cupful drawn butter.
• Juice of half a lemon.
• 1 beaten egg.
Cod Fish Recipe INSTRUCTIONS
Place the cod fish in a very cold saltwater solution for two hours; then wipe it dry. Make deep cuts on both sides at right angles to the backbone and rub the cuts, as well as the entire surface, with a forcemeat composed of breadcrumbs, pork, herbs, onion, and seasoning, all bound together with raw egg.
Arrange it in a baking pan and pour over it the drawn butter (which should be quite thin), seasoned with anchovy sauce, lemon juice, pepper, and a pinch of parsley.
Bake in a moderate oven for nearly an hour—extend the time if the piece is large, basting frequently to prevent it from browning too quickly.
If the sauce thickens excessively, add a little butter and water. Once the cod fish is cooked, transfer it to a hot dish and strain the gravy over it.
A few capers or chopped green pickles can enhance the gravy. The cod fish recipe is now complete...enjoy it!
cod fish recipe-and-tater-bakeVIDEO:
