How to Cook a Halibut Fillet


The white flesh of halibut, with a mild taste, firm texture and meat that complements almost any seasoning, is perfect for seafood fanatics and picky eaters alike. The huge flatfish is usually cut in to steaks, able to be cooked in a variety of ways. The fillet is quite lean, so it cannot be cooked for a long time in dry heat, but can be cooked in almost any other fashion. The most common means of cooking a halibut fillet is steaming in the oven.

Things You'll Need

  • Fresh halibut fillet
  • Paper towel
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. extra-virgin olive oil
  • Medium bowl
  • Pinch pepper
  • Pinch salt
  • Pinch garlic powder
  • 1 tbsp. fresh herbs
  • Parchment paper package
  • 3 slices fresh lemon
  • Baking dish
  • Oven
  • Set the oven rack to its middle setting. Preheat the oven to 400 degrees F.

  • Rinse the fillet under fresh running tap water. Dry it with the paper towels, discarding them afterward.

  • Place the fish in the medium bowl. Pour the olive oil and lemon juice over it and thoroughly coat the surface.

  • Sprinkle the salt, pepper, garlic powder and fresh herbs over both sides evenly.

  • Insert the fish in to the parchment paper package. Place the three lemon slices evenly over the top.

  • Place the package on the baking dish and insert it in to the oven.

  • Cook the fillet for 10 to 15 minutes, checking after about eight minutes to see if it is cooked through. The flesh becomes completely opaque and slightly flakes when a fork is pierced through the middle.

  • Remove the fish and serve it immediately either in the package or placed alongside several sides on a plate.

Tips & Warnings

  • A variety of fresh herbs can be used on halibut, as its mild meat works with almost any kind of taste.
  • This method, using a parchment package, also works well using indirect heat on the barbecue.
  • For a dark, almost black look to the fish, sear both sides in a frying pan, with a pat of butter, before inserting it in to the fridge.

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  • Photo Credit Jupiterimages/Comstock/Getty Images
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