Halibut Recipe With Lemon And Dill

I’m a fish kid–I grew up on the coast where fish is a huge (and loved!) part of the Mediterranean diet. So I need no convincing when it comes to a buttery, tender baked halibut, poached halibut, or sheet pan halibut with veggies for that matter. But this easy halibut recipe in particular is perfect for both fish kids and fish skeptics alike! First, halibut is a very mild fish that takes on whatever flavor you give it. It’s far from “fishy,” just lightly sweet and rather meaty, but stays very tender when you cook it right. Second, I take a more savory and less briny approach here. I season it just like you might chicken, with pungent garlic powder and aromatic Italian seasoning. A squeeze of fresh lemon and a sprinkle of dill in the final moments lifts the savory flavor to make the flaky roast fish truly irresistible. In case you need more convincing, halibut is rich in protein, low in fat, and a great source of omega-3 fatty acids, vitamins, and minerals. And if you’re looking for a more budget-friendly option, this recipe works well for any mildly flavored white fish.

Ingredients for this Halibut Recipe

This is a versatile halibut recipe that uses mostly pantry basics, many of which can be substituted and tweaked based on what you have. You’ll need:

Halibut is mild and sweet with a delicate yet rich flavor. It also stays nice and tender in the oven. It’s a special treat! It can be expensive, so feel free to substitute here. Any sturdy but mildly flavored white fish, like cod, fluke, flounder, and turbot, would also work. Adjust the cooking time depending on how thick your fillet is. Mine was 1-inch thick, cook a minute or two less for a thinner fish, a minute or two more for a thicker fish. Kosher salt and black pepper enhance the flavor. Aleppo pepper adds a mild kick and subtle brightness, but red pepper flakes work well too if you have them on hand. Or forgo chili pepper if you don’t like spice. Italian seasoning adds an aromatic and savory quality. I love my homemade version’s balance of sweet basil, earthy thyme, piney rosemary, citrusy marjoram, peppery parsley, and aromatic oregano. But you can use store-bought here too. Garlic powder adds sweet and savory depth of flavor. You can use a clove of minced fresh garlic in its place if you’d like. Fresh lemon adds brightness to season the fish. Lime works well too, but don’t leave out the citrus! It’s an essential seasoning–the fish will taste bland and flat without it. Extra virgin olive oil coats the fish to add richness, impart flavor, help it roast beautifully, and prevent sticking. Use a high-quality extra virgin variety. Dill adds freshness and a bright flavor. Feel free to substitute with any tender fresh herbs you prefer–or add them in addition to the dill. Parsley, cilantro, basil, and mint all come to mind.

How to Cook Halibut

This halibut recipe is easy: just season fish and bake in the oven until it’s just cooked through. The only thing to watch out for is overcooking as the fish will become dry. Here’s the best way to cook halibut so it stays tender and juicy:

Get ready. Set a rack in the middle of your oven and preheat to 425°F. Lightly oil a sheet pan with a thin layer of olive oil. Season the fish. Slice the halibut fillet into 4 equal pieces. Sprinkle all over with salt and pepper (about 1/2 to 3/4 teaspoon each), 1 teaspoon Italian seasoning, and 1/2 teaspoon each of garlic powder and Aleppo pepper or red pepper flakes. Arrange on the prepared sheet pan. Roast. Drizzle the fish with extra virgin olive oil. Cut half of the lemon into thin slices and arrange them on top of the fish (keep the other half of the lemon aside for now). Bake on the middle rack of the heated oven until the thickest part of the fish flakes easily at the touch of a fork, for 10 to 15 minutes. Finish and serve. Remove from the oven and squeeze the remaining lemon all over the fish. Sprinkle on the dill and serve immediately.

What to Serve with Baked Halibut

I like this halibut as part of a big healthy spread with plenty of color and texture. A simple vegetable side like Lemon Garlic Sauteed Asparagus or this Greek Green Bean Salad both pair well with fish and are easy to make. When tomatoes are at their prime, a Mediterranean cucumber tomato salad plus a starch like couscous or rice would be a lovely summery meal. In the cooler months, citrus season and fish are a great match Serve with fresh fennel orange salad. And if you’re a condiment person, try a spoonful of olive tapenade or chermoula. Browse all Mediterranean Recipes.