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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Easy Baked Halibut
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Easy Baked Halibut

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Easy Baked Halibut

A simple and delicious baked halibut fillet topped with garlic, lemon, and parsley.
Print Recipe

This Easy Baked Halibut is a simple yet delicious dish that highlights the natural flavors of the halibut fillets. Topped with garlic, lemon, and parsley, this healthy and flavorful meal is perfect for any night of the week.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 5 min
  • Cook Time: 12-15 min
  • Total Time: 17-20 min
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

Scale

2 (8-oz) halibut fillets

1 tsp extra virgin olive oil

1 garlic clove, minced

2 tsp lemon zest

3 tbsp lemon juice, divided

1 tsp parsley, chopped

Salt and pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F.

2. Prepare Fillets: Add the halibut fillets to a baking dish and drizzle with olive oil.

3. Season Fillets: Top the fillets with minced garlic, lemon zest, 2 tablespoons of lemon juice, and chopped parsley. Season with salt and pepper to taste.

4. Bake: Bake in the preheated oven for 12-15 minutes, or until the fillets flake easily with a fork.

5. Finish and Serve: Drizzle the remaining tablespoon of lemon juice over the baked halibut. Serve immediately and enjoy!

Notes

Cooking Tip: The cooking time may vary depending on the thickness of the halibut fillets. Check for doneness by ensuring the fish flakes easily with a fork.

Serving Suggestion: Pair this dish with steamed vegetables or a light salad for a complete meal.

Optional Garnish: Add a sprinkle of extra chopped parsley or a lemon wedge for garnish.

Nutrition

  • Serving Size: 1 fillet
  • Calories: Approximately 200-250 calories per serving (depending on specific ingredient brands and measurements)
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.