This Baked Halibut recipe works well as a fish appetizer for a holiday dinner (gefilte fish substitute) or as a summer Shabbat dinner main dish, when the meal tends to be late and is best kept lite. Fish-eating vegetarians guests will be thrilled. Other white fish, such as cod or tilipia, can be used in this recipe instead of halibut.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
- 4 (6 ounce) halibut fillets
- 1/2 cup olive oil
- 2 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. fresh parsley, chopped
- 1 1/2 tsp. dried basil
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 2 garlic cloves, minced
Preparation:
1. Line a shallow glass dish with aluminum foil, and place the halibut fillets in a single layer.
2. In a small bowl, combine oil, lemon juice, parsley, basil, salt, pepper and garlic.
3. Pour the marinade on the fish. Cover and refrigerate for 1 hour.
4. Preheat oven to 450°F (230°C).
5. Pour the marinade out. Bake the fish, uncovered, at 450°F (230°C) for 15 minutes, or until the fish easily flakes with a fork.
2. In a small bowl, combine oil, lemon juice, parsley, basil, salt, pepper and garlic.
3. Pour the marinade on the fish. Cover and refrigerate for 1 hour.
4. Preheat oven to 450°F (230°C).
5. Pour the marinade out. Bake the fish, uncovered, at 450°F (230°C) for 15 minutes, or until the fish easily flakes with a fork.