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With this Baked Lemon Garlic Halibut, clean eating could not be easier. In 25 minutes you’ve got yourself a delicious piece of halibut fish baked to perfection in a lemon and garlic marinade.
I for one love a good seafood dish, whether it be white fish, dense flaky salmon, or plump juicy little shrimp. Even just the mention of Brazilian Shrimp Soup or Vietnamese Fish Tacos is enough to get my engine revving. If you feel the same way but are looking for something that is both tasty and simple, then this dish is for you!
This recipe is really simple, lots of lemon and garlic and I spiced it up a bit with some red pepper flakes and some smoked paprika, which gives it this beautiful color.
I find it easiest to bake my fish, though sometimes grilling it on a cedar plank is really nice as well. I let the fish marinate for about an hour, but anywhere from 30 minutes to 2 hours should be more than enough. You can then bake it for about 20 minutes until it’s nice and flaky, then all you have to do is garnish it with some parsley, some lemon wedges and I decided on some freshly chopped tomatoes.
It’s that easy! Whoever said that healthy meals can’t be whipped up in a flash has never tried my recipes before, clearly. But don’t take my word for it – try it out yourself.
- Olive oil – We want a nice neutral tasting oil to form the base of our marinade.
- Lemon juice – Fresh lemon juice squeezed by hand! Believe me fresh isn’t just best, it’s necessary.
- Spices – Smoked paprika and red pepper flakes.
- Garlic – Use as much or little as you like.
- Seasoning – Salt and pepper.
- Herbs – Dried dill and chopped fresh parsley.
- Fish – We’re using an entire Halibut filet today.
- Tomato – Fresh and diced to be served on top of our finished dish.
Can I Use A Fish Other Than Halibut?
If you’re not a fan of Halibut or can’t find it in your grocery store then you can sub it for any number of these:
How To Make Baked Lemon Garlic Halibut
- Make the sauce: In a 9×13 inch casserole dish whisk together the first 8 ingredients.
- Marinate the fish: Place the halibut fillet in the casserole dish, then flip it over to get some of the marinade on both sides. You can also cut the halibut fillet into smaller individual pieces, if preferred. Cover with plastic wrap and marinate for about 30 minutes to 2 hours in the fridge.
- Preheat your oven: To 350 F degrees.
- Bake the fish: Remove the plastic wrap from the casserole dish and place the dish in the oven. Bake for 20 minutes or until cooked through. Serve immediately, garnished with some parsley and/or chopped tomatoes, if desired.
How Important Is It To Marinate?
Marinating is crucial! Not only does it allow that flavor to penetrate every bite of fish, but it also acts as a chemical tenderizer for our meat before we even take a bite. I let the fish marinate for about an hour, but anywhere from 30 minutes to 2 hours should be more than enough.
You sure can! These components stored separately in airtight containers will keep for up to 3 days in the fridge. Unfortunately the components of this dish don’t freeze well so I don’t recommend making them that far in advance to freeze.
You can serve this awesome recipe with pretty much anything! Here are a few of my favorites:
- Greek Salad
- Classic Potato Salad
- Mexican Street Corn Salad
- Easy Tossed Salad
- Mediterranean Orzo Salad
- Mashed Potatoes
More Must Try Recipes:
- Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner
- Blackened Fish Tacos with Mango and Avocado Salsa
- Asian Glazed Salmon in Foil
- Bruschetta Salmon
- Fish and Chips
- In a 9×13 inch casserole dish whisk together the first 8 ingredients.
- Place the halibut fillet in the casserole dish, then flip it over to get some of the marinade on both sides. You can also cut the halibut fillet into smaller individual pieces, if preferred. Cover with plastic wrap and marinate for about 30 minutes to 2 hours in the fridge.
- Preheat your oven to 350 F degrees.
- Remove the plastic wrap from the casserole dish and place the dish in the oven. Bake for 20 minutes or until cooked through.
- Serve immediately, garnished with some parsley and/or chopped tomatoes, if desired.
- Baking time should be adjusted based on the thickness of the halibut.
- You can use any type of white fish that you prefer, like tilapia for example.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.