Oh hey there, welcome to one of our favorite fish recipes ever. Meet our best halibut recipe! This genius way to cook this popular white fish bakes it until flaky and tender with garlic and lemon, along with capers if you love that salty, briny pop. Once it’s juicy and baked, shower it with the secret sauce: finely minced parsley and crispy fried onions, which add a pop of salt, herbaceous flavor and a crunch. You’ll want to use this trick on everything!
Ingredients
- 1 1/2 pounds halibut (4 filets)
- 2 tablespoons olive oil, divided
- ¾ teaspoon kosher salt
- 1 large shallot, thinly sliced
- 2 garlic cloves, minced
- 1/2 small lemon, thinly sliced into rings
- 1 teaspoon dried oregano
- 1 teaspoon dried tarragon
- 1 pinch red pepper flakes (optional)
- 2 tablespoons drained capers
- Fresh parsley, for garnish
- Crispy fried onions (purchased*), for garnish
Description
- Preheat the oven to 425°F. Allow the halibut to come to room temperature.
- Pat the halibut dry. Rub the filets with 1 tablespoon olive oil and the kosher salt, split evenly between the filets.
- Place the shallot, garlic, and lemon slices in the bottom of a 9 x 13″ or 7 x 11″ baking dish. Mix them with the remining 1 tablespoon olive oil.
- Place the halibut in the baking dish. Sprinkle the filets with the oregano, tarragon, red pepper flakes and capers.
- Place the pan in the oven and bake for 15 to 18 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 125°F when measured with a food thermometer (or for well done fish, cook to 145°F).
- Meanwhile, finely chop 1 handful of fresh Italian parsley leaves with 1 handful crispy fried onions. Garnish the fish with chopped parsley and crispy onions. Serve immediately, garnished with additional lemon slices if desired.
