Roasted Halibut With Cumin, Lemon and Bay
Updated May 23, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds boneless halibut or other firm, skinless white fish, cut into 4 equal pieces
- Salt and pepper
- 1teaspoon ground cumin, preferably from lightly toasted seeds
- 16large bay leaves, fresh or dried
- 2lemons, cut crosswise into thin rounds (about 16 slices total)
- Extra-virgin olive oil
- Good pinch of Maras pepper, Korean gochujang or other red-pepper flakes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
214 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 35 grams protein; 510 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Lay fish fillets on a rimmed baking sheet or a shallow baking dish. Season with salt and pepper. Sprinkle the fillets with half the cumin and rub it into the flesh. Place 2 bay leaves and 2 slices lemon on top of each piece. Flip and repeat seasoning with salt, pepper and remaining cumin. Top each with 2 more bay leaves and lemon slices on the other side. Drizzle each piece generously with olive oil. Set aside to marinate for 15 to 20 minutes.
- Step 2
Arrange oven rack on top shelf. Heat oven to 425 degrees. When it reaches temperature, slide baking sheet onto top shelf. Bake, uncovered, for 12 to 15 minutes, until fish flakes easily. (Alternatively, grill fish, covered, or cook uncovered under the broiler.) Transfer fish to individual plates and drizzle with any remaining oil in the pan. Lemon and bay leaf may look slightly charred. Sprinkle with a small amount of red-pepper flakes.
Private Notes
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Cooking Notes
Richard Nixon
I think I would do this en papillote. Serving guests parchment packages they can open up is always fun. And you could toss some greens into the package for a vegetable.
Stella Luna
I made this with sable fish (black cod), which is an almost overpoweringly rich fish that comes in our neighbor’s sustainable fish package all the time. The combination of lemon, cumin and bay leaves really works to complement the fish. I used crushed cumin seed, which was wonderful, but it was the flavor of the bay leaves that surprised us. The effect was refreshing; it lightened the fish without hiding it. And I t produced a little sauce, which I poured over the fish before I served it.
SLC
With so few ingredients, using top quality is key - for those not getting a lot of cumin flavor, consider how old your seeds might be, make sure that you toast and freshly grind them.
Patrick
The question is: California bay or Turkish bay? Very different herbs.
Rich
Made this for 2.....half the ingredients and followed the recipe exactly. Disappointing. The lemon was discernible, but the cumin and bay leaf flavors were virtually absent.
CC
Think the recipe writer meant gochugaru, not gochujang. Gochujang is the hot pepper paste. Gochugaru is the chili pepper powder.
Howard
This was amazing! Prepared as directed, using haddock filets - 425, using convection. I think that fresh bay leaves and a gentle sprinkle of garlic powder before baking made it stand out. Served with roasted potatoes and a green salad. Very easy, and will definitely be making this again!
MMP
The oil is key to getting the bay and cumin flavor into the fish. I recommend changing the order to cumin, then olive oil, then bay leaves, then lemon. If you drizzle the oil after the lemon is on top it doesn’t effectively come in contact with everything.
JT
Very simple and tasty without overpowering in the fish. Made with halibut and fresh bay leaves. The lemons didn’t char, but I wish they had. I may try switching to broil for a minute next time.
MKP
Delicious with roasted carrots with caraway seeds.
ERH
This was fantastic! Used only 1 lb of tilapia and added some crushed Castelvetrano olives. Served with quinoa, roasted potatoes and asparagus. Will absolutely make again.
Jo the cook
made these last week and were wonderful and easy. Wondering... has anyone tried with another fish like salmon?
Nidaba
Great recipe! I used fresh bay leaves and crushed the cumin in a mortar, because I didn't have ground cumin, and it turned out delicious!
Ross
Might just be a personal preference, but this creates a bizarre flavor for fish that I didn’t find enjoyable at all.
Wende
Delicious! And so easy!!! Made it with halibut and fresh bay, which I do believe make a difference to this dish over dried - and I gently cracked a few leaves for even more of the lovely flavor. Jarred ground cumin is no substitute for toasting and grinding the cumin seeds here. I honestly dislike the smell and taste of pre-ground cumin, but like it very much when toasted seeds, either whole or ground, are in a dish and this dish is a great example of that. Will definitely make this again.
Kerstin
Surprisingly good and simple! The flavors work together swell. I used a plate to cover the fish in the oven.
Stephen Bubul
I have an electric non-convection oven. As in most ovens like this, the heat coils are at bottom. Put the fish on the top shelf as specified, and after 15 minutes it was barely cooked. (Oven thermometer showed wavering above and below 425. Heated the oven to 450, moved the fish to middle shelf, and added another 10 minutes. Even then, they were not overdone--just barely ready. Fillets were very thick, but that's kinda what halibut is like. Who knows?
Auntie Mush
Made this with cod and fresh bay leaves purchased at a market in Kyrgyzstan. Next time I will use less lemon and more cumin, but will definitely cook again. The bay leaves do add an unusual touch.
Barb
This recipe is great as is. Just follow the directions and use good quality ingredients. David Tanis knows what he’s doing - if halibut wasnt so expensive I’d make it more frequently.
MMP
The oil is key to getting the bay and cumin flavor into the fish. I recommend changing the order to cumin, then olive oil, then bay leaves, then lemon. If you drizzle the oil after the lemon is on top it doesn’t effectively come in contact with everything.
Melissa Wolf
I made this recipe with Cod tonight and it was a huge fail. The flavor tasted like soap to us. A waste of expensive fish and good ingredients. I will definitely not be making this again
Howard
This was amazing! Prepared as directed, using haddock filets - 425, using convection. I think that fresh bay leaves and a gentle sprinkle of garlic powder before baking made it stand out. Served with roasted potatoes and a green salad. Very easy, and will definitely be making this again!
ABF
This dish was delectable as made, and easy to modify. Followed the recipe on night one, and on night two, skipped the bay leaf, changed the spice, and swapped lemon for lime, and it was still perfect.
Mark
Used what I had on hand - Thick talapia, cumin powder, lemons, no bay leaves. Held off on the gochujang. Topped with capers. A tasty work-from-home lunch.
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