Baked Halibut Limone

Halibut is one of those fish that rewards a light touch, and this Italian-style preparation delivers exactly that. Three-quarter inch thick halibut fillets get seasoned with paprika, salt, and pepper, then topped with minced garlic, fresh parsley, and seasoned breadcrumbs. Lemon slices go over the top, and water is added to almost reach the top of the fish before it goes in uncovered.

That water is doing important work. It creates a steaming environment in the pan that keeps the halibut moist while the top side bakes and the crumbs begin to brown. After 20-30 minutes, you remove the lemon slices, dot with butter, and run it under the broiler until the crumbs turn deep golden.

The broiler finish is what separates this from a standard baked fish. You get a crisp, browned crust on top while the fish underneath stays tender and fully cooked. The lemon slices that baked over the fish during the main cook time have already infused their flavor into the flesh; the fresh thin slices added at the end are purely for presentation.

Pro Tips

• ¾-inch thickness is key: Thicker cuts need more time; thinner cuts will dry out. Ask your fishmonger to cut to spec.
• Water level matters: Add water until it nearly reaches the top of the fish. Too little and the fish dries; too much and the crumbs get soggy.
• Remove lemon slices before broiling: Leaving them on creates steam that prevents the crust from browning properly.
• Watch the broiler closely: Breadcrumbs go from golden to burned in under a minute. Don’t walk away.

Variations

• White wine instead of water: Substitute dry white wine for the water to add depth to the basting liquid.
• Cod or sea bass: Both work beautifully in place of halibut with the same technique and timing.