Herb and lemon-baked halibut
0
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Leveraging fresh herbs and citrus, this simple dish takes mild-tasting halibut to next-level status in just 25 minutes. When buying halibut, look for a cut that has a translucent or glossy appearance and smells of the ocean or has no smell at all to indicate that it’s fresh. To test for doneness, use a fork to see if the fish is tender and easily flakes into chunks. You’ll need to buy just one lemon to yield enough zest while still having a remaining half to cut into wedges. That last hit of citrus squeezed on after the halibut is cooked is not to be missed. Pair this fish with a simple spinach salad drizzled with your favorite vinaigrette for a quick weeknight dinner.
Ingredients
Cooking spray
2 spray(s), garlic-flavor
Fresh oregano
¼ cup(s), finely chopped
Fresh thyme
1 tsp, finely chopped
Scallions
1 medium, finely chopped (green part only)
Lemon zest
1 tsp, grated
Table salt
¼ tsp
Black pepper
¼ tsp
Uncooked halibut fillet
20 oz, 1-inch thick
Lemon
½ item(s), large, cut into wedges
Instructions
1
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2
Combine oregano, thyme, scallion, lemon zest, salt and pepper in a shallow bowl. Arrange halibut, skin-side down, on baking sheet. Lightly spray halibut with cooking spray.
3
Evenly pat herb mixture onto halibut to coat. Bake until fish is cooked through, about 15 minutes. Remove from oven. Use a spatula to separate fish from skin. Cut halibut into 4 serving pieces. Serve with lemon wedges. Yields about 4 ounces of fish per serving.
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