Baked Halibut with Lemon Butter (Print version)
Flaky halibut topped with garlic and lemon butter for a quick, flavorful dinner.
# What you need:
→ Fish
01 - 4 skinless halibut fillets (approximately 6 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Garlic Lemon Butter
05 - 4 tablespoons unsalted butter, melted
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 2 tablespoons fresh parsley, chopped
→ Garnish
10 - Lemon wedges
11 - Extra chopped parsley
# Directions:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease the surface.
02 - Pat the halibut fillets dry using paper towels and arrange them in the prepared baking dish. Brush both sides with olive oil and season evenly with salt and black pepper.
03 - In a small mixing bowl, whisk together the melted butter, minced garlic, lemon juice, and lemon zest until well combined.
04 - Spoon the garlic lemon butter mixture evenly over the seasoned halibut fillets.
05 - Place the dish in the oven and bake for 15 to 18 minutes, or until the halibut is opaque and flakes easily with a fork. Adjust time slightly for thicker cuts.
06 - Remove from the oven, sprinkle with fresh parsley, and serve immediately accompanied by lemon wedges.
# Expert advice:
01 -
- The fish stays impossibly tender while the butter turns golden and nutty around the edges.
- Minimal prep means you can go from craving to plate in under thirty minutes.
- One pan, one small bowl—washing up is almost as easy as eating.
02 -
- Pat the fish dry before cooking. Moisture is the enemy of anything golden and beautiful in the pan.
- Don't walk away from the oven during baking. Halibut cooks fast, and overcooked fish is a sad thing. Set a timer and trust it.
03 -
- If you can't find halibut, cod and haddock work beautifully and cost less. The cooking time stays the same; just keep an eye on thickness.
- Make the garlic butter ahead of time and store it in the fridge. On a busy night, all you have to do is spoon it over cold fish and bake.