Baked Halibut With Lemon and Rosemary
This easy baked halibut is tender, flaky, and full of lemon-rosemary flavor. A healthy dinner ready in just 15 minutes!
Foto: Well PlatedIngredients
- 4 (8-ounce) halibut fillets (at least 1-inch thick)
- 1 ½ tablespoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ⅛ teaspoon ground cayenne pepper (optional)
- 1 lemon (very thinly sliced)
- 4 sprigs fresh rosemary
- Flaky salt (such as Maldon or fleur de sel)
Steps
Place a rack in the upper third of your oven and preheat to 450°F. Coat a 9x13-inch baking dish with nonstick spray. Pat the halibut dry and place in the dish.
In a small bowl, combine 1 tablespoon oil, 3/4 teaspoon salt, and the paprika and cayenne. Brush over the top of the fish.
Lay 1 spring of rosemary on top of each fillet, then top each with several lemon slices. Drizzle with the remaining 1/2 tablespoon oil and sprinkle with flaky salt.
Bake until the halibut reaches 145°F on an instant read thermometer, about 15 minutes (check it at 10 minutes to gauge progress so you don't overcook it). It should be opaque and flake easily with a fork. Serve immediately, with a pinch of additional salt to taste.
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