Description
This Dijon Baked Halibut recipe features tender, flaky halibut fillets coated in a zesty and flavorful lemon Dijon mustard sauce. Perfectly baked to juicy perfection, this dish is enhanced with garlic, paprika, crushed red pepper, and fresh dill garnish for a bright and healthy seafood meal.
Ingredients
For the Dijon Lemon Sauce
- 1 tsp garlic powder
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- Zest from 1 lemon
- ¼ tsp paprika
- ¼ tsp crushed red pepper
- Pinch of salt
- Pinch of pepper
- 2 tablespoons olive oil
For the Halibut
- 2 skinless halibut fillets (about 6-8 oz each)
For Garnish
- Fresh dill sprigs
- Lemon slices
Instructions
- Prepare the Dijon Lemon Sauce: In a small bowl, combine the garlic powder, Dijon mustard, lemon juice, lemon zest, paprika, crushed red pepper, salt, and pepper. Whisk in the olive oil until the mixture is smooth and well combined.
- Preheat the Oven and Prepare Halibut: Preheat your oven to 425°F (220°C). Pat the halibut fillets dry with paper towels to remove excess moisture.
- Coat the Halibut: Generously coat all sides of each halibut fillet with the lemon Dijon mixture. Make sure the fish is evenly coated for maximum flavor.
- Place in Baking Dish: Arrange the coated halibut fillets in a small oven-safe baking dish, ensuring they are spaced slightly apart for even cooking.
- Bake the Halibut: Bake the fillets for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. An internal temperature of 135°F (57°C) indicates perfect doneness.
- Garnish and Serve: Remove the halibut from the oven. Garnish with fresh dill sprigs and lemon slices. Serve immediately and enjoy your flavorful baked halibut!
Notes
- Ensure halibut is dry before coating for better sauce adherence and texture.
- Check for doneness by the fish flaking easily or using a thermometer to reach 135°F internal temperature.
- Adjust crushed red pepper according to your heat preference.
- This recipe works well with other firm white fish if halibut is unavailable.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
