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Keto Dinner

Lemony Steamed Fish

Steaming fish in foil packets locks in moisture and infuses it with bright lemon and aromatic herbs. This keto-friendly dish comes together in about 30 minutes, making it a perfect low-carb dinner for busy weeknights. I love how the simple seasoning blend lets the delicate halibut shine, and with minimal cleanup, it's become a regular in my meal rotation. It's light yet satisfying, and you can easily customize the herbs.

15 min Prep time 30 min Cook time 45 min Total time 6 Servings 190 Calories
Lemony Steamed Fish

Ingredients

  • (6 ounce) halibut fillets
  • teaspoons dried dill weed
  • teaspoons onion powder
  • /4 teaspoon paprika
  • seasoning salt to taste
  • pinch lemon pepper
  • teaspoons dried parsley
  • pinch garlic powder
  • tablespoons lemon juice

Instructions

  1. Step 1

    Start by preheating the oven to 375°F. Tear off six large squares of aluminum foil, giving plenty of room to wrap each fillet. Place a halibut fillet in the center of each. In a small bowl, mix together the dill weed, onion powder, paprika, and a pinch of garlic powder. Sprinkle this blend evenly over the fish, then add a light seasoning of salt and lemon pepper. A final touch of dried parsley and a drizzle of fresh lemon juice—about a teaspoon per fillet—ties it all together. Fold the foil over the fish to create a sealed packet, crimping the edges tightly so steam can't escape. Arrange the packets on a baking sheet and slide them into the oven. They need about 30 minutes to steam to flaky perfection. When time's up, carefully open one packet to check that the fish flakes easily with a fork. The aroma is just incredible. I find this method keeps the fish incredibly moist. Serve the fillets straight from the foil, spooning the collected juices over the top.

Chef's Tip

For an extra layer of flavor, I like to add a thin slice of lemon and a sprig of fresh dill inside each packet before sealing. The steam infuses the fish with even more brightness, and it makes for a pretty presentation.

Storage Tips

Store any leftover fish in an airtight container in the fridge for up to 2 days. To reheat, gently steam it or warm in a covered skillet with a splash of water to keep it moist—avoid the microwave, which can dry it out.

Variation Tips

Try swapping halibut with cod or salmon for a different twist—both work beautifully with the lemon-herb blend. Serve alongside a crisp cucumber salad dressed with olive oil and vinegar, or roasted asparagus spears. For a heartier meal, add a side of cauliflower rice. You can also sprinkle red pepper flakes into the seasoning for a spicy kick, or use lime juice instead of lemon for a tropical note.

Frequently Asked Questions