Baked Halibut

Halibut was one of favorite kinds of fish to prepare and serve to my clients during my personal chef days.

The light and succulent fillets were the perfect canvas to take on the slightly bright and tangy flavors of lemon, garlic, perhaps a touch of mustard, and a sprinkling of herbs and seasoning. And the fact that they baked off so quickly made it an incredibly quick and convenient meal to prepare!

Ingredients:

• 2 large garlic cloves, pressed through garlic press
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• Pinch paprika (about 1/8 – 1/4 teaspoon)
• Salt
• Black pepper
• 2 tablespoons olive oil
• 4 (6 ounce) skinless halibut fillets (you can ask you seafood department to cut it for you)
• Fresh dill, chopped for garnish
• Lemon slices or wedges, on the side


Preparation:

• Preheat your oven to 450°, and line a baking sheet with parchment paper or foil.
• In a small ramekin, prepare the marinade/seasoning by combining the pressed garlic cloves, Dijon, lemon juice and zest, the paprika, and a couple of good pinches of salt and pepper with a fork; add in the olive oil, 1 tablespoon at a time, and blend that in until combined.
• Place the halibut fillets onto the prepared baking sheet, and brush each fillet with the seasoning mixture (or pour it directly over), and if you have a few minutes, allow it the fillets to marinate for 10-20 minutes.
• Place the seasoned fillets into the oven and bake for 10 minutes; then, turn the broiler on, and allow the fish to broil for 2-3 minutes until it has a bit of color, and is tender, flaky and cooked through
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