Baked Halibut with Lemon-Thyme Flaky Salt
Author: Kristen Barkley
Recipe type: Main Dish
A halibut dish with a unique way to use shallots that adds a lot of flavor.
- 1 shallot, finely chopped
- 4 halibut fillets, skinless
- 4 tsp olive oil, divided
- sea salt, to taste
- pepper, to taste
- 1 tsp finely chopped fresh thyme leaves
- 1 tsp flaky salt (such as Maldon sea salt)
- finely grated zest of 2 lemons
- Preheat oven to 350 F. Sprinkle shallot in a baking dish large enough to hold all of the fish in a single layer.
- Rub each fillet all over with a teaspoon of olive oil. Lightly season one side of each fillet with cooking salt and pepper.
- Place fillets on top of shallots in the baking dish, seasoned side down, and bake for 12 to15 minutes or until flesh is opaque and flakes with a fork.
- While fish bakes, prepare the seasoning salt by combining thyme, flaky salt and lemon zest in a small bowl. The salt mixture will be slightly wet and clumpy.
- When fish is done, sprinkle a little bit of the seasoning salt over each fillet, making sure each portion gets a bit of salt, zest, and thyme. Serve immediately with remaining seasoning salt if desired.