Baked Halibut with Lemon and Dill

Name: Baked Halibut with Lemon and Dill
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g halibut fillet (4 equal portions, about 1 inch thick, skin removed); 2 tbsp olive oil (for brushing fish and pan); 2 pcs lemon (1 zested and juiced, 1 sliced into rounds for baking and garnish); 3 tbsp dill (fresh, finely chopped); 4 pcs garlic (cloves, minced); 2 tbsp butter (melted); 0.25 tsp salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

Tender, flaky halibut fillets baked until just opaque, finished with a bright squeeze of lemon and fresh dill. A light, elegant dish that comes together in under 30 minutes — perfect for a weeknight dinner that feels special.

PREP

10m

COOK

15m

SERVES

100 G

301 cal

SERVINGS

INGREDIENTS

For 4 servings

600 ghalibut fillet · 4 equal portions, about 1 inch thick, skin removed2 tbspolive oil · for brushing fish and pan2 pcslemon · 1 zested and juiced, 1 sliced into rounds for baking and garnish3 tbspdill · fresh, finely chopped4 pcsgarlic · cloves, minced2 tbspbutter · melted¼ tspsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

301

CALORIES · 100 G

Protein34g · 45%

Carbs5g · 7%

Fat16g · 48%

Fiber1g

Sugar1g

Saturated fat5g

Cholesterol63mg

Sodium274mg

Potassium728mg

Phosphorus367mg

How we calculate →

METHOD · 6 STEPS

prep · ~5 min
Preheat the oven and prepare the baking dish.
1.Preheat oven to 400°F (200°C).
2.Brush a 9x13-inch baking dish with a thin layer of olive oil.
3.Pat the halibut fillets completely dry with paper towels.
mix · ~2 min
Make the lemon-dill butter sauce.
1.In a small bowl, combine melted butter, lemon zest, lemon juice, minced garlic, and chopped dill.
2.Season the mixture with a pinch of black pepper and stir until well blended.
prep · ~3 min
Season the halibut and arrange in the dish.
1.Place the halibut fillets in the prepared baking dish in a single layer.
2.Sprinkle both sides evenly with 0.25 tsp salt.
3.Spoon the lemon-dill butter mixture evenly over the top of each fillet.
4.Tuck the lemon slices around the fish.
bake · ~15 min
Bake until the halibut is just opaque and flakes easily.
1.Cover the dish loosely with aluminum foil.
2.Bake for 12–15 minutes, or until the internal temperature of the thickest part reaches 130°F (54°C).
3.The fish should look opaque and flake gently when tested with a fork.
TIPHalibut dries out quickly — pull it at 130°F and let the carryover heat finish the cooking.
rest · ~2 min
Rest the fish briefly.
Remove the dish from the oven and let the halibut rest, covered, for 2 minutes. The internal temperature will rise to 135°F (57°C).
TIPThis short rest keeps the juices locked in.
serve
Serve the baked halibut.
Transfer the fillets to plates, spoon any pan juices over the top, and garnish with extra fresh dill and a generous squeeze of fresh lemon.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the halibut fillets completely dry to ensure even browning and prevent steaming.
2
Check doneness at 12 minutes — halibut overcooks quickly and becomes dry.
3
Use a digital thermometer to confirm 130°F at the thickest part for perfect flakiness.
4
Let the fish rest covered for 2 minutes after baking; carryover heat raises it to 135°F.
5
If your halibut fillets are thinner than 1 inch, reduce baking time by 2–3 minutes.

RECIPE VARIATIONS

Adapt it for your goals.

herb swap

Herb swap

Replace fresh dill with an equal amount of fresh parsley, tarragon, or chives — each herb brings a different aromatic profile while keeping the dish light and elegant.

dairy free