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!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
- TO STORE: Store leftover baked halibut in an airtight container in the refrigerator for up to 2 days.
- TO REHEAT: Warm gently in a low oven or enjoy cold, flaked over salads to avoid drying it out.
Nutrition
Serving: 1(of 4)Calories: 264kcalCarbohydrates: 3gProtein: 43gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 111mgSodium: 737mgPotassium: 1043mgFiber: 1gSugar: 1gVitamin A: 459IUVitamin C: 15mgCalcium: 28mgIron: 1mg
