Baked Wild Halibut with Lemon Dill Rice
Flaky baked halibut fillet topped with fresh dill and lemon slices, served over delicate steamed white rice.
Portion-controlled (3.5 oz) lean white fish provides adequate amino acids without overwhelming stage 3 filtration with excessive urea byproducts.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking dish with parchment paper.
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Arrange halibut fillets on the dish. Brush with olive oil, drizzle with lemon juice, and top with chopped dill and black pepper.
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Place two lemon slices atop each fillet.
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Bake for 12 to 15 minutes until the fish is opaque and separates easily into flakes with a fork.
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Serve each fillet over 1/2 cup of warm white rice.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Keeping fish portions around 3.5 to 4 oz aligns with KDOQI Stage 3 protein targets (0.8 g protein per kg of body weight per day).
Stage Adaptation: Safe for Stages 1 through 3b.