Roasted Halibut With Cumin, Lemon and Bay Recipe (2024)

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.

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.

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.

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.

The question is: California bay or Turkish bay? Very different herbs.

Think the recipe writer meant gochugaru, not gochujang. Gochujang is the hot pepper paste. Gochugaru is the chili pepper powder.

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!

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.

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.

Surprisingly good and simple! The flavors work together swell. I used a plate to cover the fish in the oven.

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?

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.

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.

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.

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

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!

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.

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.

Very over-cooked after 15 mins

I toasted the cumin whole and minced it with a knife. It was so good. I’d definitely make this again.

“…this easy fish dish features flavors enjoyed in many Middle Eastern dishes and meant to be together — cumin, lemon and bay…”Definitely Turkish bay!

Think the recipe writer meant gochugaru, not gochujang. Gochujang is the hot pepper paste. Gochugaru is the chili pepper powder.

I made this tonight and the wonderful pieces of halibut were overpowered with the cumin. I will not fix this again! Next time, we'll just grill the halibut and season with salt, pepper and lemon.