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Baked Lemon Rosemary Halibut Recipe

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4 from 29 reviews

This baked halibut recipe with lemon and rosemary features tender, flaky fish seasoned with paprika, cayenne, and kosher salt, then baked to juicy perfection. Bright lemon slices and fresh rosemary add aromatic freshness, while a drizzle of olive oil and flaky salt enhance the flavors. Ready in just 15 minutes, this easy and elegant dish is perfect for a healthy weeknight dinner or a special occasion.

Ingredients

Fish and Seasoning

  • 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)

Garnish

  • 1 lemon (very thinly sliced)
  • 4 sprigs fresh rosemary
  • Flaky salt (such as Maldon or fleur de sel), for sprinkling

Instructions

  1. Preheat Oven and Prepare Dish: Place a rack in the upper third of your oven and preheat to 450°F. Lightly coat a 9x13-inch baking dish with nonstick spray. Pat the halibut fillets dry with paper towels and arrange them evenly in the prepared dish.
  2. Season the Fish: In a small bowl, mix together 1 tablespoon of olive oil, ¾ teaspoon kosher salt, paprika, and optional cayenne pepper. Brush this seasoning mixture evenly over the top of each halibut fillet to infuse flavor.
  3. Add Aromatics and Finish Preparation: Place one sprig of fresh rosemary on top of each fillet, then layer several very thin lemon slices over the rosemary. Drizzle the remaining ½ tablespoon of olive oil over the fish and sprinkle generously with flaky salt to add texture and enhance all the flavors.
  4. Bake the Halibut: Bake the prepared halibut in the preheated oven for about 15 minutes, checking at 10 minutes to avoid overcooking. The halibut is done when it reaches an internal temperature of 145°F, appears opaque, and flakes easily with a fork.
  5. Serve: Remove from oven and serve immediately. Optionally, add a pinch more flaky salt to taste for a perfect finish.

Notes

  • Use an instant-read thermometer to check for doneness to avoid overcooking.
  • Thinly slicing the lemon allows its citrus aroma and acidity to permeate the fish without overwhelming its delicate flavor.
  • If you prefer less heat, omit the cayenne pepper.
  • For best results, buy fresh halibut fillets at least 1 inch thick to prevent drying out during baking.
  • Flaky salts like Maldon add a pleasant crunch and subtle briny notes that enhance this dish.

Find it online: https://recipethrive.com/baked-lemon-rosemary-halibut-recipe/