Baked Lemon Herb Halibut with Mediterranean Quinoa

This delicious baked halibut recipe is flavored with a bright lemon and herb topping and served over a warm Mediterranean quinoa salad. The tender fish fillets are baked until flaky, then topped with a zesty lemon butter sauce infused with fresh basil, parsley and garlic. Paired with protein-packed quinoa tossed with olives, tomatoes, cucumber and feta cheese, it makes for a light yet totally satisfying meal. Elegant enough for guests but easy enough for a weeknight, this 30-minute seafood dinner is sure to impress.

Ingredients

To serve 4, you will need:

• 4 (6 oz) halibut fillets
• 3 tablespoons butter, melted
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 4 cups cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1⁄2 cup Kalamata olives, halved
• 1⁄2 cup crumbled feta cheese

Step-by-Step Instructions

Putting this flavorful fish dinner together is simple:

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Pat halibut fillets dry. Place on prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
3. In a small bowl, combine melted butter, lemon juice, garlic, basil and parsley. Mix well and set aside.
4. Roast halibut 15-18 minutes until opaque and flakes easily with a fork.
5. In a large bowl, combine cooked quinoa, cucumber, tomatoes, olives and feta cheese. Toss to mix.
6. Spoon quinoa onto plates. Top with baked halibut. Drizzle herb lemon butter over the top.
7. Garnish with extra basil and parsley if desired. Enjoy!

Choosing High Quality Ingredients

Use the freshest ingredients possible for maximum flavor:

Halibut

• Look for thick, white fillets without discoloration.
• Wild-caught Pacific or Alaskan is best.
• Sustainably farmed Atlantic works too.
• Cod, snapper or tilapia can substitute.

Herbs

• Bright green basil with no wilting.
• Fresh flat-leaf parsley.
• Chop finely just before adding.

Quinoa and Vegetables

• Pre-cooked quinoa to save time.
• Ripe cherry tomatoes and cucumber.
• Bump up flavor with Kalamata olives and feta.
• Red onion, bell pepper, chickpeas also work.

Quality ingredients mean letting the pure, bright flavors shine through.

Baking the Halibut Fillets

Follow these tips for perfectly baked halibut:

• Pat halibut dry before baking for best sear.
• Use a rimmed baking sheet lined with foil for easy cleanup.
• 400°F gives a nice golden crust without drying out the fish.
• Bake 15-18 minutes until fish flakes easily with a fork.
• Thicker fillets may need a minute or two more.
• Watch closely near the end to prevent overcooking.

Proper baking yields tender, flaky fish that stays moist and delicious.

Making the Lemon Herb Butter

For bright flavor, mix together:

• Melted butter to gently coat the fish.
• Lemon juice to balance the rich butter.
• Minced garlic, basil and parsley for freshness.
• No need for complicated sauces - let the quality ingredients shine!

Drizzle this quick compound butter over the baked fish just before serving.

Making the Mediterranean Quinoa

For the tasty quinoa base:

• Cook quinoa according to package directions.
• Toss with diced cucumber, halved cherry tomatoes, Kalamata olives.
• Stir in crumbled feta cheese for added protein.
• Flavor with fresh herbs like parsley or mint.
• Chill before serving for added freshness.

The quinoa salad provides a refreshing, flavorful base for the fish.

Serving Suggestions

Serve this baked halibut with:

• Lemon wedges for squeezing over the fish.
• Fresh chopped parsley or basil.
• Toasted bread or pita for dipping.
• A fresh arugula or spinach salad.
• Sautéed vegetables like zucchini or green beans.
• Chilled white wine or sparkling water.

The possibilities are endless for rounding out this elegant seafood meal.

Storage and Leftovers

To store and reheat this dish:

• Refrigerate halibut and quinoa separately.
• Halibut keeps 2-3 days, quinoa 4-5 days.
• Reheat gently in the microwave or oven.
• Flake any leftover halibut and mix with quinoa salad.
• Drizzle with extra lemon juice and herbs before serving.

Proper storage keeps the flavors fresh and prevents wasting leftovers.

Nutrition Facts

This flavorful fish dinner provides an array of healthy nutrients:

• Protein from the halibut and quinoa to support muscles.
• Heart-healthy omega-3 fatty acids EPA and DHA.
• Fiber, iron, magnesium, B vitamins from the quinoa.
• Potassium, vitamin K, and vitamin C from fresh vegetables and herbs.
• Probiotics and protein from the feta cheese.

Baked fish and fresh produce make for a nourishing, well-balanced meal.

Conclusion

This easy baked halibut recipe delivers a restaurant-worthy meal in just 30 minutes. Topped with a zesty lemon and herb compound butter, the fish bakes up tender and flaky. Served over a fresh Mediterranean quinoa salad, it provides amazing flavor and nutrition in one elegant dish. With quality ingredients doing all the work, it’s a practically effortless way to put a gourmet dinner on the table any night of the week. Just add a veggie side and wine - dinner is served!

5 Frequently Asked Questions about Baked Halibut

1. What is the best way to bake halibut?

Baking at 400°F for 15-18 minutes ensures tender, flaky fish. Baste with herb butter halfway through.

2. How do you know when halibut is done?

Halibut is fully cooked when it turns opaque and flakes easily with a fork. Take care not to overbake.

3. Can you bake frozen halibut?

It's best to thaw frozen halibut in the fridge 1-2 days before baking. Baking straight from frozen dries it out.

4. What goes well with baked halibut?

Halibut pairs well with rice, quinoa, roasted potatoes, fresh vegetables, citrus flavors, and herbs.

5. How long does baked halibut last refrigerated?

Leftover baked halibut keeps 2-3 days refrigerated. Reheat gently before serving again.