Sizzlefish
article-header

Baked Halibut with Mushrooms & Carrots

Prep Time: 10 minutes

|

Cook Time: 15 minutes

135 Calories

|

4 Servings

★★★★★

Rated by 1 customer

Ingredients

4 halibut filets 4 to 5 ounces, patted dry

1 teaspoon of salt and 1/2 teaspoon of black pepper mixed

1 teaspoon of dill weed

The juice of one lemon

1 tablespoon of honey

1 small shallot chopped

2 small carrots shaved

8 ounces of sliced Portobello mushrooms

1 tablespoon of avocado oil

3.5 Quart Baking Dish

Thermometer

Directions

Step 1

Add 3/4 of the mushrooms to the baking dish, making a bed

Step 2

Add 3/4 of the shallots

Step 3

Add a pinch of the spices to the vegetables

Step 4

Lightly season the halibut with salt and pepper and place on the mushrooms skin side down.

Step 5

blank

Step 6

Dill weed to both mushrooms, shallots and fish

Step 7

Add Lemon juice to fish

Step 8

Add honey to the fish

Step 9

Top the fish with the carrots and remaining shallots and mushrooms

Step 10

Add the remaining spices by pinch to the rest of the dish

Step 11

Drizzle with oil

Step 12

blank

Step 13

Insert the thermometer in the thickest piece to ensure it is 145°F

Step 14

Remove from oven and remove fish to a plate.

Step 15

Stir the mushrooms and carrots to rehydrate

Step 16

Serve with mushrooms and carrots on top with green beans (suggestion)

Nutrition Facts

Serving Size4
Calories135
Amount/Serving% Daily Value
Carbs-
Fat-
Protein-

Try this delicious baked halibut recipe from Greg at www.heckyeahyoucancook.com. 

Ingredients

  • 4 halibut filets 4 to 5 ounces, patted dry
  • 1 teaspoon of salt and 1/2 teaspoon of black pepper mixed
  • 1 teaspoon of dill weed
  • The juice of one lemon
  • 1 tablespoon of honey
  • 1 small shallot chopped
  • 2 small carrots shaved
  • 8 ounces of sliced Portobello mushrooms
  • 1 tablespoon of avocado oil
  • 3.5 Quart Baking Dish
  • Thermometer

Preparation Instructions

  1. Add 3/4 of the mushrooms to the baking dish making a bed
  2. Add 3/4 of the shallots
  3. Add a pinch of the spices to the vegetables
  4. Lightly season the halibut with salt and pepper and place on the mushrooms skin side down.
  5. Season in this order:
    • Dill weed to both mushrooms, shallots and fish
    • Add Lemon juice to fish
    • Add honey to the fish
    • Top the fish with the carrots and remaining shallot and mushroom
    • Add the remaining spices by pinch to the rest of the dish
    • Drizzle with to oil
  6. Insert the probe in the thickest piece to 145
  7. Remove from over and remove fish to a plate.
  8. Stir the mushrooms and carrots to rehydrate
  9. Serve with mushrooms and carrots on top with green beans (suggestion)

View the Full Video from Heck Yeah You Can Cook Here