So halibut was on sale this past week and since it is pretty much the only fish my whole family will eat, I grabbed it. You could make his recipe with another type of white fish, cod, sole, even tilapia. As you can see in the picture, this was a thick piece of fish so if you buy a thinner type, I would reduce your cooking times. Remarkably, everyone cleaned their plates and lucky for me, I made enough to have for lunch the next day for me. I don’t typically like leftover fish, but halibut just is not fishy, especially with all the lemon juice in the recipe, so it worked! This is a REALLY easy recipe, which you could actually use on chicken too if you wanted. This makes a lot of marinade and I baked the fish in it so that it really stayed extra moist and then drizzled some of it on top of the fish when serving.
Lemon Baked Halibut
Prep Time: 5 minutes, marinate 30 mins to 2 hours
Cook Time: 15 minutes
- 2 lbs. halibut or other thick white fish
- 1/4 cup lemon juice
- 1/8 cup olive oil
- 1/4 white wine vinegar
- 3 sprigs of rosemary
- Salt and Pepper
- In a small bowl, whisk together all of the ingredients.
- Rinse and pat dry dish and place in the bottom of a 9 by 13 pyrex baking dish.
- Pour marinade on top of the fish and make sure it is well covered.
- Store in the refrigerator for at least 30 minutes and up to 2 hours.
- Flip the fish at least once while it is marinating.
- Pre-heat the oven to 375 degrees.
- Bake fish in the oven for approximately 15 minutes, but make sure to check frequently to avoid over cooking.
- Serve immediately and enjoy with some root vegetables