Halibut is such a lovely light fish and is perfect for spring and summer themed meals. The best part? If you’re having guests over or want to impress yourself with a nice dinner, this halibut recipe will do the trick. This one is paleo style since it’s grain fee and we’ve used almond flour to replace the breadcrumbs found in more traditional recipes. You can also easily modify this recipe and omit the thyme if you’re not a fan or swap in a different herb such as basil, parsley or rosemary.
Almond Thyme Lemon Crusted Halibut
2 pieces of halibut (4 to 5 oz each)
¼ cup almond flour
4 to 5 sprigs of thyme, leaves removed from stems
¼ tsp lemon zest
Squeeze of fresh lemon juice
2 slices of lemon
Sea salt and pepper
Fresh sprig of thyme and/or fresh dill
- Preheat oven to 375.
- Combine the almond flour, thyme leaves, and lemon zest in a wide shallow bowl or on a plate.
- Season the fish with some sea salt and pepper and squeeze lemon juice over top.
- Place the pieces of fish skin side up (or remove the skin before doing this step for even more ease) so that the top gets coated in the almond flour mixture.
- Place the “breaded” halibut on a parchment paper lined baking sheet.
- Bake for 12-15 minutes, until almost fully cooked in the center.
- The broil for 2 minutes at the end to lightly brown the crust.