Herb Lemon and Garlic Baked Wild Halibut
Prep time
Cook time
Total time
Light, flaky and perfectly seasoned baked wild halibut. This baked dish will not dissapoint.
Recipe type: Fish
Cuisine: North American
Serves: 4
  • 4 6 to 7 oz fresh halibut filets caught wild
  • 2 Tbs quality extra virgin olive oil
  • ¼ cup quality extra virgin olive oil
  • 1 tsp grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 clove garlic minced
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 2 Tbs fresh parsley finely chopped
  • 2 Tbs fresh chives finely chopped
  • ½ tsp paprika
  • 1 tsp coarse sea salt
  1. Pre-heat oven to 350 °F non-convection oven or 300 °F convection
  2. Drizzle and spread 2 Tbs of olive oil on an oven safe baking dish
  3. Pat the halibut dry and place it in the dish, over the olive oil in one layer with a little distance between each piece. Sprinkle the course sea salt evenly over each piece and rub in
  4. In a small bowl, whisk together the ¼ cup of olive oil, lemon zest, lemon juice, minced garlic, fine sea salt, black pepper, parsley and chives
  5. Spoon generous amounts of the herb and lemon mixture evenly over each piece of fish. Keep distrubuting the mix until the bowl is empty and all pieces are well covered
  6. Place the baking dish in the oven and let bake for 13 minutes. Open the oven door and check for doneness. The fish should look and feel flaky. Do not over cook
  7. Plate the fish and drizzle the lemon sauce from the baking dish over the halibut
  8. Enjoy this fish with rice, steamed Parisian potatoes, fresh salad or orzo (pasta that looks like rice)
Recipe by Photos & Food at https://www.photosandfood.ca/2015/04/04/herb-lemon-and-garlic-baked-wild-halibut/