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    Home / Entrees / Baked Halibut

    Baked Halibut

    January 18, 2019 by Ingrid Beer 75 Comments

    Succulent baked halibut with a touch of lemon, Dijon mustard and dill is an ideal meal when something light and healthy is what you're hungry for, and it's ready to serve in around twenty minutes!

    Baked Halibut

    Baked Halibut, a Simple and Delicious Fish Dish

    Halibut was one of my favorite kinds of fish to prepare and serve to my clients during my personal chef days.

    The light and succulent fillets were the perfect canvas to take on the slightly bright and tangy flavors of lemon, garlic, perhaps a touch of mustard, and a sprinkling of herbs and seasoning. And the fact that they baked off so quickly made it an incredibly quick and convenient meal to prepare!

    Because halibut takes on added flavors so well, it only needs a few minutes of quick marination before simply being placed onto a parchment-lined baking sheet and baked for roughly 12 minutes.

    Baking halibut in this way yields a moist, flavorful piece of fish, one perfect to serve with a light accompaniment of simple quinoa, or some roasted potatoes, sauteed asparagus, roasted vegetables, or even a green salad.

    And if being easy to prepare and tasting so good wasn't enough, it's nice to know too that baked halibut is an excellent source of protein and omega-3 fatty acids.

    Baked Halibut Ingredients | thecozyapron.com

    How to Cook Halibut

    For me, of all the halibut recipes, baking it is a favorite way to cook it because it ends up so tender, moist and full of flavor.

    The key to cooking flavorful halibut is to be liberal with the seasonings, and choose complimentary flavor profiles. The delicious seasonings will then penetrate into the halibut and create a moist and delicious result.

    Depending on the thickness of your fillet, you can allow the halibut to sit in the seasoning in order to marinate for a few minutes (15-20 works really great), or just skip the marination and go straight to the baking.

    Here's my baked halibut recipe at a glance: (or just jump to the full recipe...)

    1. I prepare a quick paste with some Dijon mustard, some garlic, lemon zest and juice, plus some spices, salt and pepper; then, I brush this mixture onto my halibut fillets.
    2. If I have a few extra minutes, I allow the fish to marinate; otherwise, I preheat the oven to 425°, line a baking sheet with parchment or foil, and place the fillets on the baking sheet.
    3. The halibut is baked for about 10 minutes, then I turn on the broiler for a couple of extra minutes for a hint of extra color on top.
    4. I garnish the fish with fresh herbs (I love dill for this) and lemon, and serve!
    Baked Halibut | thecozyapron.com

    Recipe

    Baked Halibut

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Baked Halibut | thecozyapron.com

    Succulent and flavorful, this delicious baked halibut is seasoned with lemon, garlic, Dijon and dill—it's the main attraction in the perfect healthy meal!

    Category: Entree
    Cuisine: American

    Yield: Serves 4

    Nutrition Info: 252 calories per serving

    Prep Time: 10 minutes
    Cook time: 15 minutes
    Total time: 25minutes

    Ingredients:

    • 2 large garlic cloves, pressed through garlic press
    • 1 teaspoon Dijon mustard
    • 1 teaspoon lemon juice
    • ½ teaspoon lemon zest
    • Pinch paprika (about ⅛ – ¼ 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:
    1. Preheat your oven to 425°, line a baking sheet with parchment paper or foil, and position your oven rack in the center of your oven. (If using parchment, cut the parchment to fit your baking sheet, with no overhang.)
    2. 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.
    3. 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 to 20 minutes.
    4. Place the seasoned fillets into the oven and bake for 10 to 12 minutes; then, switch your oven setting to "broil", and allow the fish to broil for 2 to 3 minutes until it has a bit of color, and is tender, flaky and cooked through. (To be clear, do not use the broiler underneath the oven.)
    5. To finish, sprinkle over some fresh dill, add lemon slices or wedges, and serve with your choice of side.

    Tips & Tidbits for my Baked Halibut Recipe:

    • Choose, firm, fresh fillets: When you choose your halibut fillets, opt for firmer fillets that have a fresh, ocean-like scent. Also, run your fingers over the fillets to check for any tiny little bones, and remove those before seasoning and baking.
    • Marinate for extra flavor: While you truly don't need to set aside a lot of extra time for marination, even 10-20 minutes will allow the flavors of the seasoning to penetrate and create a more succulent result.
    • Herbs of your choice: One of my favorite flavor combinations when it comes to fish is dill and lemon; so I like to finish things with a flourish of fresh chopped dill along with lemon slices. You can also use green onion, parsley, chives, rosemary or thyme, a small amount of oregano, or even basil.
    • How long to bake: I find that roughly 10 minutes at a 425° temp is a pretty good ball-park for a 6 ounce fillet. You want to look for the fillets to be opaque in the center and still moist, with a tender “flake” to them, very slightly firm in the center when pressed. Then a quick finish under the broiler for 2 to 3 minutes adds a little extra golden color.
    Baked Halibut | thecozyapron.com
    Baked Halibut | thecozyapron.com
    Baked Halibut | thecozyapron.com

    Hungry for more healthy fish or seafood recipes? Check out this Broiled Salmon, this Pan-Seared Salmon, this Grilled Salmon Chopped Salad, or this Cajun Shrimp Pasta!

    « Albondigas Soup
    Cauliflower Rice »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Ann Baker

      January 19, 2019 at 2:56 pm

      Ingrid - This recipe could not have come along at a better time. Fits perfectly into my new year Mediterranean diet. This will definitely be on the menu at my house this week!

      Reply
      • The Cozy Apron

        January 19, 2019 at 4:51 pm

        Hi Ann, good for you for going for the healthier food this new year! Hope you enjoy the recipe!

        Reply
        • Barbie

          October 17, 2021 at 4:24 pm

          The halibut was delicious! I love Dijon, it made a great marinade for the fish. Followed your directions and was so pleased. Made a fish lover out of me!

          Reply
          • The Cozy Apron

            October 18, 2021 at 9:48 am

            Barbie, that's great! So glad to read that you enjoyed the dish, and I appreciate you taking the time to share your experience with me.

            Happy cooking!

            Reply
      • The Cozy Apron

        March 06, 2019 at 2:43 pm

        Hey Vance, happy to read that!

        Reply
    2. Diane

      January 19, 2019 at 10:22 pm

      I love all of your recipes. I have a section on Pinterest just for the Cozy Apron. I often find myself turning to your recipes for things to cook. Your writing and photos are wonderful. You can almost taste the food. Thank you so much.

      Reply
      • The Cozy Apron

        January 20, 2019 at 8:51 am

        Diane, that is such a wonderful thing to say. Thank you so much!

        I really appreciate it, and it makes my heart so very happy that you're finding some pleasure and nourishment in the recipes and posts here on the site. Thank you so much for your readership! Happy cooking to you. 🙂

        Reply
    3. Annette

      January 25, 2019 at 5:20 am

      I bought some beautiful cod that looks as thick as the halibut... can I substitute the cod??

      Reply
      • The Cozy Apron

        January 25, 2019 at 9:00 am

        Hi Annette, absolutely! Cod is another "meatier" white fish, nice and neutral in flavor, and would be delicious with these seasoning ingredients!

        The temperature and cooking time for these halibut fillets is based on 6 ounces each, so if your cod fillets are the same, the cooking should be the same. If they're bigger (more like 8 ounces), go a little longer on the cook time—maybe 12 minutes at 425°; and if smaller, go less.

        Hope you enjoy!

        Reply
        • Allison Wolcott

          January 09, 2021 at 5:53 pm

          This was delicious! First time I made fish that worked. Thank you so much.

          Reply
          • The Cozy Apron

            January 09, 2021 at 6:28 pm

            Allison, this is the best kind of compliment I can get—I'm thrilled that this recipe was finally a winner for you! Woo-hoo!

            Thanks so much for sharing this with me, and I hope you enjoy it for a long time to come. Happy cooking!

            Reply
    4. Rosanne Boik

      April 29, 2019 at 5:22 pm

      I just made this and it is delicious!

      Reply
      • The Cozy Apron

        April 29, 2019 at 5:25 pm

        Hi Roseanne, so happy to read that! Thank you so much for letting me know that the recipe was a success for you!

        Reply
    5. Gloria Matte

      May 10, 2019 at 6:58 am

      Do you remove the marinade before cooking the Halibut, or do you cook it with the marinade?

      Reply
      • The Cozy Apron

        May 10, 2019 at 8:51 am

        Hi Gloria, you don't remove the marinade, as that's where all the flavor is. Cook it just as is.

        Hope you enjoy!

        Reply
    6. Cheryl

      October 16, 2019 at 8:43 pm

      Cooked on the bbq, was great, but cooked 2 min less; then took it to broiler for 2 min. Great recipe!

      Reply
      • The Cozy Apron

        October 16, 2019 at 9:46 pm

        Cheryl, that's terrific! Sounds delicious cooked on the grill, as I'm sure it imparted a touch of smokiness.

        Thanks for sharing!

        Reply
    7. Bernadette

      January 15, 2020 at 5:37 pm

      This was really delicious- I used it with haddock which was the best way to cook it. Thanks for sharing.

      Reply
      • The Cozy Apron

        January 15, 2020 at 8:32 pm

        Fantastic, Bernadette—so glad you enjoyed the recipe!

        Reply
    8. Elizabeth

      February 16, 2020 at 12:50 pm

      Thank you for this recipe. I loved it! I made it with halibut and liked it so much I made it with salmon the next night. Thanks again for sharing!

      Reply
      • The Cozy Apron

        February 17, 2020 at 12:15 pm

        Perfect, Elizabeth! I'm thrilled you enjoyed it so much that you're incorporating elements of it with other fish!

        Reply
    9. Julie

      April 10, 2020 at 5:50 pm

      This was delicious!! Thank you so much for posting. I’ve had a hard time finding tasty recipes for white fish. Husband loved it too!

      Reply
      • The Cozy Apron

        April 10, 2020 at 6:07 pm

        Hi Julie, my pleasure! Thrilled that the recipe was a success for you, and that both you and your hubby enjoyed it!

        Reply
    10. Frank Genese

      May 06, 2020 at 4:24 pm

      Made this tonight, and it was fabulous. Looked exactly like the pictures. So juicy and succulent, will be making this on a regular basis

      Reply
      • The Cozy Apron

        May 06, 2020 at 5:41 pm

        Hi Frank, so glad to read that—thanks so much for taking a moment to share your experience!

        Reply
    11. Tony Paterson

      May 11, 2020 at 7:41 pm

      Just made this tonight and my wife and I loved it! Made it exactly as the recipe stated, except did not have fresh dill so substituted some fresh rosemary we grow in abundance. Delicious! Thanks for the recipe!

      Reply
      • The Cozy Apron

        May 11, 2020 at 8:02 pm

        Hi Tony, thanks so much for sharing that with me! I'm thrilled you both enjoyed it.

        The rosemary is a nice substitution, so kudos on that; and I hope you gain a lot of pleasure and nourishment from the recipe for a long time to come! 🙂

        Reply
    12. Deb Kruk

      May 18, 2020 at 12:24 pm

      Hi I was thinking about making this fish tonight , but I am confused about the temp for the oven. In one description you say preheat to 450 and in another description you say to preheat to 425. Could you please clarify the temp to use. I don’t want to over cook the fish. Thanks.
      Deb

      Reply
      • The Cozy Apron

        May 18, 2020 at 12:40 pm

        Hi Deb, so sorry about the confusion, and thank you for bringing this boo-boo to my attention.

        The correct baking temperature is 425°.

        I recently made a little adjustment to that in the recipe portion of the post, and forgot to change it in a couple of other sections, so I appreciate this.

        Hope that clarifies...and I hope you enjoy! 🙂

        Reply
        • Deb Kruk

          May 18, 2020 at 8:31 pm

          Thanks for your prompt response.
          The halibut was delicious and so simple to prepare. Great dish, I will definitely be making it again. The cooking time was perfect!

          Reply
          • The Cozy Apron

            May 18, 2020 at 8:37 pm

            So glad you enjoyed, Deb! Thanks for letting me know.

            Reply
      • Bj Freeman

        April 05, 2022 at 4:38 pm

        Can you use frozen fish for this recipe. I live in an area that is fresh fish depleted

        Reply
        • The Cozy Apron

          April 05, 2022 at 4:59 pm

          Hi Bj, absolutely! Make sure that the fish is thoroughly thawed, and then gently press with paper towels to help remove any excess water. Sometimes, frozen/thawed fish can have quite a lot of moisture, which can make it steamy in the oven. So try and make the fillets as dry as you can.

          Hope you enjoy! 🙂

          Reply
    13. Kelly Jones

      June 10, 2020 at 3:50 pm

      Just delicious! Halibut was on sale this week at Whole Foods so I had to get some. I don’t think I would cook it any other way after trying your recipe it was excellent,

      Reply
      • The Cozy Apron

        June 10, 2020 at 4:09 pm

        Kelly, thank you—so glad you enjoyed the recipe!

        I, too, love it when Whole Foods has a sale on some of their seafood, especially the halibut which tends be a bit pricey, so kudos for snagging a good deal. 🙂

        Thanks so much for sharing your experience!

        Reply
    14. John yarbrough

      August 08, 2020 at 7:06 pm

      Absolutely incredible! I approximated the ingredients so it came out a bit spicy which I loved! Will be making again.

      Reply
      • The Cozy Apron

        August 08, 2020 at 7:37 pm

        Excellent, John! Happy to read that. Glad you enjoyed the recipe!

        Reply
    15. Linda

      August 24, 2020 at 9:22 am

      Do you remove the skin from the Halibut, or is it okay to bake with the skin side down?

      Reply
      • The Cozy Apron

        August 24, 2020 at 9:26 am

        Hi Linda, I typically purchase my halibut with skin already removed, or remove it myself.

        If you'd like to keep the skin on, then I would suggest you bake it skin-side down, and then simply flake the fish away from the skin with your fork to enjoy.

        May you enjoy the recipe!

        Reply
    16. McBergie

      September 05, 2020 at 8:21 pm

      I made your halibut recipe and it was fantastic with the fresh halibut filet I got from the fishmonger this morning at our famer’s market. I paired with couscous , fresh peas, mint & lemon peel and a few heirlooms with basil. The whole meal took 25 minutes. It was a total hit in our house.

      Reply
      • The Cozy Apron

        September 06, 2020 at 1:23 pm

        That complete meal sounds absolutely amazing & super healthy—brilliant!

        So glad the halibut was enjoyed, and please know that I appreciate you taking a bit of time to share you experience here with me.

        Reply
    17. R.J. Blain

      September 09, 2020 at 8:33 pm

      Just tried this tonight, and this recipe was aces. Thank you for a great, simple, and flexible recipe!

      Reply
      • The Cozy Apron

        September 10, 2020 at 6:13 pm

        My pleasure! So glad you enjoyed!

        Reply
      • Kelsey Wabler

        April 07, 2021 at 12:30 pm

        When adding fresh herbs—do you add as garnish on top? I’m not sure the best combo or choice—I don’t have fresh dill but I have plenty of fresh growing cilantro, rosemary, thyme, lavender... thoughts?! Thanks!

        Reply
        • The Cozy Apron

          April 07, 2021 at 1:23 pm

          Hi Kelsey, you can certainly garnish on top—added flavor!

          And if you don't have dill, you can certainly substitute your favorite. I'm, personally, a huge fan of cilantro, so that'd be a great option. Even thyme. Hope you enjoy!

          Reply
    18. Gerry

      October 29, 2020 at 6:33 am

      Delicious!
      However, mind the parchment paper. Mine burned up under the broiler causing a heavy smoke to billow out of the oven vent! Interestingly, the bit under the fish was fine.

      Reply
      • The Cozy Apron

        October 29, 2020 at 6:50 pm

        Gerry, so glad you enjoyed the recipe! 🙂

        Yes, that parchment paper can be a bit tricky if there are any overhanging bits that get near the broiler. Foil is a terrific substitute if you prefer to use that next time.

        Thanks so much for sharing, and happy cooking to you!

        Reply
    19. Don

      December 08, 2020 at 4:43 pm

      Just made this dish tonight. Absolutely delicious. Simple and very tasty. Nice slight tang with the dijon and lemon pairing. It was a big hit at home this evening. Thanks for the recipe.

      Reply
      • The Cozy Apron

        December 09, 2020 at 2:50 pm

        Don, thanks so much for sharing your experience with me. It makes my heart smile that you and your loved ones enjoyed the recipe!

        Reply
    20. Mark Guglielmana

      December 21, 2020 at 4:54 pm

      "To be clear, do not use the broiler underneath the main oven"

      Actually, that's not clear to me! I have one oven, what to do?

      Reply
      • The Cozy Apron

        December 21, 2020 at 5:43 pm

        Hi there Mark, sorry for any confusion. I see how the word "main" oven can imply that there are multiple ovens, which is not what I'm referring to; so I have changed the verbiage in that portion of the recipe directions.

        Typically, there is a "broil" feature (can choose between "low" or "high", typically) that many ovens have as part of their cooking options, and this is the one that I recommend to use for this recipe.

        Some ovens have a heat source—a flame that acts a bit like a broiler—which can be found below the oven, and I do not recommend using this one. (Basically, the main issue is making sure that the parchment paper doesn't catch fire if it's too close to the flame/heat source, if that is what's being used to line the baking sheet.)

        Hope this clarifies, and I hope you enjoy the recipe.

        Reply
    21. Linda Butler

      January 17, 2021 at 6:41 pm

      This was delicious! The dijon was a great flavor for the halibut. I baked my fillets in an unlined glass dish raised to near the top of my (electric) oven for 11.5 min. (i'm at 4800' altitude) and didn't do the broil. The tops were great and they were the moistest, flakiest fillets ever! Clean up was easy, too. Definitely will add this recipe to my repertoire!

      Reply
      • The Cozy Apron

        January 18, 2021 at 8:41 am

        Thanks for sharing your experience, Linda! I'm so very glad to read that the halibut turned out so moist and flakey, with lots of flavor. May you continue to enjoy the recipe!

        Reply
    22. Bill

      February 05, 2021 at 10:02 pm

      I have made halibut many ways and sooo many fish recipes but this one is a standout. It is such a great combination of flavors; the consistency keeps it on the fish; and it is so simple. My previous go to for halibut was with lime and cilantro. I'm going to try subbing those for the lemon and dill next time.

      Reply
      • The Cozy Apron

        February 06, 2021 at 1:10 pm

        Thanks for commenting, Bill! So glad you enjoy this recipe, and find the flavors tasty and the preparation simple. 😉

        Happy cooking!

        Reply
    23. Dana

      April 26, 2021 at 3:52 pm

      I made the halibut using the recipe exactly as written except I used fresh basil on top once I took it out of the oven as I didn’t have any dill. It was absolutely delicious. I’m definitely making this again. Thankyou so much for sharing the recipe!

      Reply
      • The Cozy Apron

        April 26, 2021 at 6:56 pm

        Hi Dana, I'm so happy that you enjoyed the recipe! And I love your variation, by the way. The basil sounds absolutely delicious and a perfect fit for the delicate flavor of the halibut.

        Thanks for sharing your experience with me, and happy cooking to you!

        Reply
    24. Susan Odiseos

      June 03, 2021 at 1:04 pm

      Absolutely delicious. I had gotten the halibut from Whole Foods when it was on sale and had already started to prepare this. I went online to see what temperature I should use for baking it. Found your recipe and followed it after putting some olive oil and butter underneath and on top. I put your suggested mixture over it and WOW! The mustard makes all the difference. Great for KETO! Thanks.

      Reply
      • The Cozy Apron

        June 03, 2021 at 7:20 pm

        Fantastic, Susan! So glad you stumbled upon my recipe/method, and enjoyed!

        I agree, that little touch of mustard brings a little something bright to the mix, gives a bit of extra flavor to the delicate halibut. Thanks so much for sharing your experience with me—happy cooking to you!

        Reply
    25. Lorie

      August 15, 2021 at 4:02 pm

      Just made this tonight and it was really wonderful!! Only substitution was chives instead of fresh dill because that’s what’s in my backyard. Definitely a keeper recipe. Thank you…

      Reply
      • The Cozy Apron

        August 16, 2021 at 11:51 am

        Lorie, so happy to read this! Glad you enjoyed. 😉 The chives are a terrific substitution, very savory.

        Thanks for sharing your experience here!

        Reply
    26. J

      August 31, 2021 at 5:07 pm

      Delicious! I omitted the lemon zest and lemon juice. I used homemade limoncello. I didn’t put dill on it because my husband isn’t a fan of dill. We truly enjoyed it.

      Reply
      • The Cozy Apron

        September 02, 2021 at 7:26 pm

        Glad you enjoyed!

        Reply
    27. Contessa

      September 11, 2021 at 7:06 am

      Yes! I’ve been stuck in a nursing home for 3. Years (imagine the food) but have worked my way out to my own little kitchen and my taste for simple fresh seafood. But I’ve been buried under a mountain of Watchamacallit Encrusted This and Breaded That with Greasy Whatever Sauce….Yours is my perfect base recipe for all the fresh herbs and citrus I remember from my island home…life is good again. Thank you.

      Reply
      • The Cozy Apron

        September 13, 2021 at 12:11 pm

        Contessa, I appreciated your comment so very much! It warms my heart to read that this recipe was not only simple, but brimming with the flavors you enjoy. So happy you are able to cook for yourself once again...indeed, life does seem very good.

        Blessings to you, and happy cooking! 🙂

        Reply
    28. Fisherman's Wife

      June 27, 2022 at 5:59 am

      Until your recipe came along ... I thought truly great tasting fish only comes from restaurants. Agree with all the other reviewers, awesome recipe, thank-you so much for sharing, we LOVED it!

      Reply
      • The Cozy Apron

        June 27, 2022 at 2:29 pm

        I'm so happy to read you enjoyed the recipe! Thanks so much for taking some time to share your experience, always appreciated. 🙂

        Hope you enjoy for a long time to come! Happy cooking!

        Reply
    29. Ken

      October 03, 2022 at 2:03 pm

      I’ve made this dish a couple of times from some fresh Halibut I caught while visiting Alaska. This recipe comes packed with such fresh flavors. So easy to put together. I add the fresh dill to the tops of the fish during the marinading process. I then add thin lemon slices and cook the fish with the slices. However, I do not put under the broiler. It still comes out delicious. Thanks for such a clean and fresh recipe.

      Reply
      • The Cozy Apron

        October 03, 2022 at 2:20 pm

        Ken, I really appreciate your comment. The thought of fresh-caught, Alaskan halibut sounds absolutely delicious, and I'm thrilled to read that my recipe for the preparation of it hits the spot for you. 🙂

        Thanks for taking the time to share your experience with me!

        Reply
    30. Sofia Graf

      November 03, 2022 at 7:15 am

      Baking with ghee is my all-time favorite cooking process. I have used pure ghee for baking halibut and I am happy with the result. It is a safe option for baking for ghee's high smoke point.

      Reply
    31. Dina Moffitt

      January 22, 2023 at 12:12 pm

      I just made this. Yum Yum Yum! I used wild cod. This is a total winner! I will try it on Halibut next. I am sure it would be delicious on any white fish.

      Reply
      • The Cozy Apron

        January 23, 2023 at 10:30 am

        Glad you enjoyed, Dina! And yes, terrific on any white fish you'd like to try it on.

        Happy cooking, and thanks for your comment!😁

        Reply
    32. Lois Luckovich

      February 17, 2023 at 8:24 pm

      I'm a West Coast gal who can buy halibut fresh off the boat. I definitely plan to make this. Like you I love the taste of lemon and dill with most fish

      Reply
    33. Lynnda

      February 24, 2023 at 9:57 pm

      Baked this tonight 2/24/2023. Wanted a quick to prepare yet tasty dish. This was perfect. I baked this in a parchment bag. It was tasty, moist and went well with green salad, spaghetti squash and boiled potatoes with drizzled EVOO. Saving to my Pinterest board.

      Reply
      • Ingrid Beer

        February 25, 2023 at 7:55 pm

        So glad you enjoyed, Lynnda! Thanks for taking some time to share your experience. Happy cooking!

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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