Succulent heated halibut with a dash of lemon, Dijon mustard and dill is a perfect dinner when something light and sound is what you're eager for, and it's prepared to serve in around twenty minutes!
The light and succulent filets were the ideal canvas to take on the marginally brilliant and tart kinds of lemon, garlic, maybe a bit of mustard, and a sprinkling of herbs and flavoring. What's more, the way that they heated off so immediately made it a staggeringly snappy and helpful supper to get ready!
Since halibut takes on included flavors so well, it just needs a couple of minutes of snappy marination before essentially being set onto a material lined preparing sheet and heated for around 12 minutes.
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Ingredients:
• 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)
• Salt
• Black pepper
• 2 tablespoons olive oil
• 4 (6 ounce) skinless halibut fillets (you can ask you seafood department to cut it for you)
• Fresh dill, chopped for garnish
• Lemon slices or wedges, on the side
Preparation:
-Preheat your oven to 450°, 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 it directly over), and if you have a few minutes, allow it 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, flaky and cooked through
-To finish, sprinkle over some fresh dill, add lemon slices or wedges, and serve with your choice of side.
For more detail : bit.ly/2m0L7SX
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