Paleo Lemon-Dill Baked Halibut
Bright, clean, and genuinely satisfying, this baked halibut is the kind of weeknight dinner that feels far more impressive than the effort it requires. Four thick fillets get coated in a punchy mixture of fresh lemon juice, lemon zest, minced garlic, olive oil, and chopped dill — every single ingredient is whole and unprocessed, which is exactly what makes this dish such a natural fit for grain-free, legume-free eating. There are no breadcrumbs, no butter, no sneaky sauces to scrutinize — just real food doing all the heavy lifting. The oven does most of the work in under 20 minutes, and the result is tender, flaky fish with pan juices you'll want to spoon over every last bite. Sliced lemons bake right alongside the fillets, softening into something almost jammy and adding an extra layer of citrus depth. It serves four, making it an easy choice for a family dinner or a meal-prep situation where you want something light but genuinely filling. Finish with a few fresh dill sprigs and you've got a plate that looks like it came out of a coastal restaurant kitchen.
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Learn more →Ingredients
4 servings
- 4 halibut fillets (about 6 oz each, 1-inch thick)
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 1 lemon, thinly sliced
- 2 tbsp fresh dill sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of olive oil.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, chopped dill, salt, and black pepper until combined.
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