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baked dijon halibut

Baked Dijon Halibut

Here in the Pacific Northwest Halibut is serious business, and it's no wonder either. It's flesh is very firm but somehow equally flaky and has a mild, succulent flavor.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Max Cozzi
Servings: 2

Ingredients

  • 2 lb halibut, (cut into individual fillets)
  • ¼ cup dijon mustard
  • 2 cloves garlic, (minced)
  • 1 tablespoon butter, (per fillet)
  • salt and fresh pepper, (to taste)
  • chopped dill or tarragon, (for serving)
  • lemon wedges, (for serving

Instructions

Preheat oven to 450°. While waiting, mix dijon and garlic in a small bowl and coat the halibut filets with the mustard mixture. Sprinkle a generous pinch of salt and cracked pepper onto the filets and place a tablespoon of butter on top. Let rest while the oven heats up.

    When the oven is hot, position a rack near the top of the oven, and roast the fish skin side down in a cast-iron skillet or sheet pan for 10-12 minutes.

      After that, switch the oven to broil and continue to cook the fish until the top is lightly browned, about 2-3 minutes. Watch carefully to prevent burning.

        Serve with some chopped dill or tarragon and lemon wedges.

          Notes

          Let the Halibut sit out at room temperature for 30-45 minutes before cooking. The filets can be very thick so it will cook more evenly this way.
          Course: dinner, lunch
          Cuisine: American, pacific northwest
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