Halibut Baked with Herbs
Submitted by aeolus
Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
70 minThis baked halibut comes with a choose-your-own-adventure twist: two different herb mixes that take the same buttered, lemon-juiced fish in completely different directions.
Herb Mix No. 1 is the lighter route. Rehydrated onion flakes, dry mustard, oregano, marjoram, and paprika give the fish a warm, Mediterranean-leaning flavor. The fish rests with the spices for 10 minutes before baking, which lets those flavors sink into the surface.
Herb Mix No. 2 builds a crust. Crushed Rice Chex, instant potato flakes, grated Parmesan, basil, and garlic powder create a coating that crisps up beautifully in the oven. Use a light hand with this one. Too heavy a layer traps steam and dries the fish out instead of keeping it flaky.
Both versions start the same way: halibut wiped clean, dotted with butter, and hit with fresh lemon juice.
Pro Tips
- The fork test is key. The moment the halibut flakes easily, pull it. Overcooking halibut turns it chalky and dry faster than almost any other fish.
- For Mix No. 2, press the coating gently onto the surface of the fish so it adheres. A light mist of cooking spray on top helps it brown evenly.
- Let the fish come to room temperature for 10 minutes before baking for more even cooking throughout.
Variations
- Swap halibut for cod, mahi-mahi, or any firm white fish.
- Add a splash of white wine to the baking dish for extra moisture and flavor.
- For Mix No. 1, add a thin layer of sliced tomatoes over the fish before seasoning for a Provençal-style bake.
Ingredients
Directions
Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice over all.
Use either of the spice mixes shown below.
Herb Mix No. 1:
Prepare onions and sprinkle over the top of the fish.
Combine the remaining herbs/spices and sprinkle on halibut.
Let stand for 10 minutes to absorb the flavors.
Bake at 350℉ (180℃). for 20 minutes or until fish flakes easily with a fork.
Serves 6.
Herb Mix No. 2:
Mix all ingredients together well. Sprinkle over fish; use only enough to lightly cover fish or it will taste dry.
(The remaining mix will store well in a tightly covered jar in the refrigerator.)
Bake at 350℉ (180℃). for 20 to 30 minutes or until fish flakes easily with a fork.
Do not overbake or it will dry out.
Serve garnished with lemon wedge and parsley sprigs.
Comments
