Halibut is usually outside my budget. I love it, but even living here in Victoria, halibut is  special treat. So when I see it on sale, I jump on it. It’s got amazing flavour for a white fish and cooks up to be super flaky. At 36g of protein, it’s hard to beat halibut as a nutrient source. This recipe is also nut-free and paleo. To make it dairy-free, simply swap out the butter for olive oil.

This was our Saturday night dinner date meal – and oh so worth it. Topped with bacon and it’s out of this world. The best part? Less than 30 minutes from start to finish. Yum!

I served it with Kale Salad, steamed broccoli and a sliced tomato for some colour.

The recipe below serves 2, but can easily be doubled or tripled.


2 x 6 oz wild halibuthalibut prep
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1 tsp cayenne pepper
2 tsp melted butter
1 piece cooked bacon, chopped into small pieces
2 teaspoons parsley (fresh or  dried, minced)
2 tsp Bragg Sprinkle 
1 tsp of garlic powder
salt and pepper
lemon slice (for garnish)



Preheat oven to 375 degrees.halibut line
Place halibut on baking sheet lined with parchment paper.
Lightly drizzle with olive oil and lemon juice
Sprinkle on the cayenne pepper and salt and pepper (to taste)
Bake for 18 minutes
Mix butter, bacon, and spices in a small bowl
Remove fish from oven and garnish for a tasty meal!

298 Cals / 1g Carbs / 15g fat / 36g protein


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