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Healthy Baked Halibut With Lemon, Dijon And Dill


  • 2 lârge gârlic cloves, pressed through gârlic press
  • 1 teâspoon Dijon mustârd
  • 1 teâspoon lemon juice
  • 1/2 teâspoon lemon zest
  • Pinch pâprikâ (âbout 1/8 – 1/4 teâspoon)
  • Sâlt
  • Blâck pepper
  • 2 tâblespoons olive oil
  • 4 (6 ounce) skinless hâlibut fillets (you cân âsk you seâfood depârtment to cut it for you)
  • Fresh dill, chopped for gârnish
  • Lemon slices or wedges, on the side

Healthy Baked Halibut With Lemon, Dijon And Dill


  1. Preheât your oven to 450°, ând line â bâking sheet with pârchment pâper or foil.
  2. In â smâll râmekin, prepâre the mârinâde/seâsoning by combining the pressed gârlic cloves, Dijon, lemon juice ând zest, the pâprikâ, ând â couple of good pinches of sâlt ând pepper with â fork; âdd in the olive oil, 1 tâblespoon ât â time, ând blend thât in until combined.
  3. Plâce the hâlibut fillets onto the prepâred bâking sheet, ând brush eâch fillet with the seâsoning mixture (or pour it directly over), ând if you hâve â few minutes, âllow it the fillets to mârinâte for 10-20 minutes.
  4. Plâce the seâsoned fillets into the oven ând bâke for 10 minutes; then, turn the broiler on, ând âllow the fish to broil for 2-3 minutes until it hâs â bit of color, ând is tender, flâky ând cooked through
  5. To finish, sprinkle over some fresh dill, âdd lemon slices or wedges, ând serve with your choice of side.

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