Halibut with Dijon and Almonds

Dijon mustard and almonds combine to make a wonderful topping for mild and meaty halibut. You can also add salt and pepper to the fish after cooking and sprinkle your favorite chopped green herbs on top. Other fish can be substituted for halibut. This particular flavor combination goes well with any type of fish!

If you like this deep-water flatfish, we have another great recipe for you to try – Macadamia-Encrusted Halibut. You’ll might also like our Baked Sea Bass with Capers and Lemon or our Cod with Arugula Tapenade and Celeriac Fries.

Looking for more delicious Paleo recipes? Look no further! Check out our Paleo Fish and Seafood Recipes. For hundreds of more FREE Paleo recipes, visit our PaleoPlan recipe center.

Halibut with Dijon and Almonds
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Halibut with Dijon and Almonds

Servings 2

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 265

carbohydrate 1g

protein 44g

fat 10g


  • 2 tablespoon(s) olive oil or coconut oil
  • 1 pound(s) fish fillets
  • 2 tablespoon(s) mustard, dijon
  • 2 tablespoon(s) almonds chopped


  1. Preheat the oven to 350 F.
  2. Lightly grease a baking sheet with olive or coconut oil.
  3. Lay fish in the pan skin side down.
  4. Spread Dijon mustard over fish and sprinkle with almonds.
  5. Bake for 12-15 minutes, or until fish flakes easily with a fork. Season with sea salt and freshly ground black pepper, if desired.