Why halibut?
Halibut is a really fantastic white fish that has a neutral taste so it automatically takes on the flavors of whatever spice rub or marinade you cook it with. Unlike Salmon, which has a strong smell when cooked, Halibut almost has no smell at all. Halibut is incredibly flakey and easy to cut with a fork.
Should I bake halibut or cook it in a pan?
Since halibut is a very flakey fish, I do not suggest you cook it in a pan. Halibut is best cooked on a baking pan in the oven. Cooking halibut on the stovetop in a pan will make the fish hard to work with because at a point in the cooking process it begins to fall apart very easily. I suggest you use a big spatula and scoop the entire piece at one time to avoid it falling apart.
What are some side dishes that go well with this baked dijon halibut?
I love putting this baked dijon halibut on a bed of white or brown rice because the dijon sauce will drip onto the rice. In terms of great vegetable sides, broccoli is one of my favorites with this recipe. Sauteed spinach or asparagus both go equally well alongside this halibut too.
Recipe Video:
Baked Halibut with Dijon
Ingredients
- 2 garlic cloves minced
- 1 tsp dijon mustard
- ½ tsp lemon zest
- 1 tsp lemon juice
- ¼ tsp paprika
- ⅛ tsp chili powder optional
- salt & black pepper to taste
- 2 tbsp olive oil
- 4 6 oz halibut filets skinless optional
- fresh dill and lemon slices for garnish
Instructions
- Preheat oven to 450 degrees F and line a baking sheet with parchment paper or foil.
- In a small mixing bowl, combine garlic, dijon, lemon zest, lemon juice, paprika, chili powder, olive oil, salt and pepper and whisk.
- Place halibut filets onto the baking sheet and pour sauce mixture over each filet, coating both sides.
- Bake in the oven for 10 minutes then broil for 2 minutes until the fish turns golden on top.
- Garnish with fresh chopped dill and lemon wedges.
Made this for dinner and it turned out great! Tasted really good. Usually we make pretty plain halibut but this is way better and still really simple!
I’m so happy you liked it!
I have made this recipe at least five times over the last year and love it every time!
That makes me so happy to hear! Glad you love this recipe, thanks for letting me know.
As others have said, very easy and tasty. 10 minutes was a bit too long for my taste, so I will cut back to 8 min. next time. I had fennel fronds that I used instead of dill, which worked just fine.
Great to hear, Nancy. I’m glad you liked the recipe and your tweaks sound really good.