Roasted Halibut and a Glass of Biodynamic Wine

I’m a big fish eater and I love that there are SO many varieties of fish and ways you can cook it. Roasting in the oven, of course, is my favorite way. 

Roasted Halibut and a Glass of Biodynamic Wine

Roasted Halibut and a Glass of Biodynamic Wine


  • 2 large garlic cloves pressed through garlic press
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • Pinch paprika about 1/8 – 1/4 teaspoon
  • Sea salt to taste
  • Black pepper to taste
  • 2 tablespoons of olive oil
  • 4 6 ounce skinless halibut fillets (you can ask your seafood department to cut it for you)
  • Fresh dill chopped for garnish
  • Lemon slices or wedges on the side


  • Preheat your oven to 450 degrees, and line a baking sheet with parchment paper or foil.
  • In a small ramekin, prepare the marinade/ seasoning by combining the pressed garlic cloves, Dijon, lemon juice and zest, the paprika, and a couple of good pinches of salt and pepper with a fork; add in the olive oil, 1 tablespoon at a time, and blend that in until combined
  • Place the halibut fillets onto the prepared baking sheet, and brush each fillet with the seasoning mixture (or pour directly over), and if you have a few minutes, allow the fillets to marinate for 10-20 minutes
  • Place the seasoned fillets into the oven and bake for 10 minutes; then, turn the broiler on, and allow the fish to broil for 2-3 minutes until it has a bit of color, and is tender, flakey and cooked through
  • To finish, sprinkle over some fresh dill, add lemon slices or wedges, and serve with your choice of side.

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Roasted Halibut and a Glass of Biodynamic Wine