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Slow Cooked Halibut With Turmeric and Lemon


Geoffrey Zakarian

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This content is created or selected by the Healthgrades editorial team and is funded by an advertising sponsor. The content is subject to the Healthgrades medical review process for accuracy, balance and objectivity. The content is not edited or otherwise influenced by the advertisers appearing on this page except with the possible suggestion of the broad topic area. For more information, read the HealthGrades advertising policy.


This light and tasty meal is full of protein and healthy fats—and it’s gentle on your digestive tract. It’s also quick and easy to prepare!

Yield: 4 servings


  • 4 each 6-ounce halibut filets

  • 4 each lemon slices (lightly charred over a flame for 30 seconds)

  • 1 teaspoon extra virgin olive oil

  • 1 teaspoon lemon juice

  • ½ teaspoon turmeric

  • 1 teaspoon parsley, finely minced

  • ¼ cup nicoise olives, pitted and finely minced

Method of Preparation:

1. Preheat oven to 350F.

2. Season the halibut with salt and pepper. Combine the olive oil, lemon juice, turmeric and parsley. Brush this mixture over the halibut and place onto a sheet tray lined with parchment.

3. Top with the olives and bake the halibut until the center flakes easily, about 15 minutes. 

4. Serve warm.

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Medical Reviewers: Rachel Baer, RD, LD Last Review Date: Jun 8, 2016

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