Baked Halibut
Four halibut fillets bake under a garlic-dill Dijon topping, with loose lemony juices to spoon over each portion.
Ingredients
Fish and Coating
- 4 halibut fillets similar thickness, about 1 inch
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dill fresh or dried
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Season and Bake
- Preheat oven to 375°F. Pat four halibut fillets dry and arrange in one spaced layer in a baking dish, skin-side down if applicable.
- Whisk lemon juice, garlic, Dijon, dill, olive oil, salt, and pepper. Divide over the fillets and spread across the tops.
- Bake at 375°F for 15–20 minutes until opaque and easily flaked, with the thickest center at 145°F. Check thin pieces early and remove each as it finishes.
- Serve one fillet per portion with the warm pan juices.
Notes
- Chill leftovers promptly, within 2 hours, and eat within 2 days.
- Bring stored fish to 165°F when reheating; expect firmer flakes.