Dill and Lemon Baked Halibut
Oh, so you don’t want to make a mess in your kitchen for dinner? Me neither. Yet, somehow I always do. How I manage to use every single clean piece of silverware is unknown to me. Cooking in foil or parchment paper helps to reduce some of the mess and includes minimal steps. It also helps reduce the unpleasant cooking smell that can linger in your house after making fish.
You can use this technique with different styles of fish and herbs. The parchment paper traps the moisture and keeps the fish very tender. In this recipe I pair halibut with dill and lemon. Both the dill and lemon have very fresh, vibrant tastes and fragrances that add a balance to the meatiness of the halibut. This isn’t the place to swap out fresh ingredients for dried ones. It tastes best with fresh dill and lemon.
The tomatoes sweeten after being roasted adding a nice balance. The asparagus holds up well in the steam, but can be swapped for different veggies.
Dill and Lemon Baked Halibut Recipe
Serves 1; easily double for 2.
Ingredients
- 4 oz halbut (or one small fillet)
- 1 lemon, siced
- 6-8 asparagus (more or less to liking)
- 1/4 cup cherry tomatoes, halved
- 2-3 sprigs of fresh dill
- 2 cloves of garlic, sliced
Directions
- Preheat the oven to 400.
- Tear a piece of parchment paper large enough to cover the fish and has excess for folding around the fish.
- Coat the fish in a small amount of olive oil and sprinkle with salt and pepper.
- Cut 1 lemon into thin slices. Peel garlic and slice thinly.
- Snap off the ends of the asparagus. Cut the cherry tomatoes in half. Drizzle both with olive oil and salt and pepper.
- In the center of parchment paper, lay half of the lemon slices the length of the fish. Lay half of the dill on top of the lemon (you don’t need to chop it).
- Place the fish in the middle of the parchment paper. Top with remaining lemon slices, garlic and dill.
- Next to the fish lay the asparagus and cherry tomatoes.
- Lift both sides of the paper into the middle, and fold together so the parchment paper forms a seal.
- Fold the edges of the paper and tuck underneath the fish.
- Place in the oven for 15-20 minutes (depending on thickness of the fish).
- Serve the fish in the parchment paper or remove it. The garlic slices are very pungent so I remove the garlic, lemon, and dill before eating.
I bought the halibut as one fillet and cut it in half. If making this recipe for two, one fillet should suffice for two portions. I recommend using two separate parchment paper packets for each fillet so that you can individually portion out the vegetables without the packets becoming too unruly to wrap.
Use the Extra Ingredients
Use the leftover fresh dill to add to eggs, omelets, or breakfast burritos. Or stir into egg or chicken salad. It also adds a nice fresh pop to hummus or pasta salads.
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