Baked Halibut Garlic Lemon Butter (Printable Version)

Flaky halibut fillets baked with a rich garlic and lemon butter sauce for a light, elegant dinner.

# What You'll Need:

→ Fish

01 - 4 halibut fillets, skinless, approx. 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 (optional)

10 - Lemon wedges
11 - Extra chopped parsley

# How to Make It:

01 - Preheat the oven to 400°F and prepare a baking dish by lining with parchment paper or lightly greasing it.
02 - Pat halibut fillets dry, place in the baking dish, brush both sides with olive oil, then season with salt and black pepper.
03 - Combine melted butter, minced garlic, lemon juice, and lemon zest in a small bowl and whisk until blended.
04 - Spoon the garlic lemon butter evenly over each fillet ensuring full coverage.
05 - Bake for 15 to 18 minutes until the fish is opaque and flakes easily with a fork, adjusting for thicker fillets as needed.
06 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Expert Insights:

01 -
  • The fish cooks perfectly every time with barely any active cooking time—you're mostly just waiting and smelling amazing things.
  • Garlic and lemon butter is the kind of sauce that makes people think you spent hours in the kitchen when you really just whisked four ingredients.
  • It works for casual weeknights and fancy dinners, which means you actually use it instead of saving it for someday.
02 -
  • Overcooking halibut happens in seconds—the moment it stops being slightly translucent in the very center and turns completely opaque all the way through, you're done, so don't leave it unattended.
  • The fish will continue cooking slightly after you pull it from the oven, so taking it out when it's just barely opaque ensures it stays moist and tender instead of becoming dry.
03 -
  • Bring the fish to room temperature for 10 minutes before baking if you have time—it cooks more evenly and stays more tender throughout.
  • Use a meat thermometer if you're nervous: halibut is perfectly done at 145°F, which takes the guesswork out entirely.

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