Baked Halibut with Garlic (Printable)
Tender halibut fillets baked with a fragrant garlic and herb topping for a light, flavorful main course.
# What You'll Need:
→ Fish
01 - 4 halibut fillets (about 6 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Garlic Herb Topping
04 - 3 tbsp unsalted butter, melted
05 - 4 cloves garlic, finely minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh lemon juice
08 - 1 tsp lemon zest
09 - 1/2 tsp dried thyme (or 1 tsp fresh)
10 - 1/2 tsp paprika
→ To Serve
11 - Lemon wedges, for garnish
# Step-by-step:
01 - Preheat your oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat the halibut fillets dry and arrange them in a single layer in the prepared baking dish. Brush both sides lightly with olive oil and season with salt and pepper.
03 - In a small bowl, combine the melted butter, minced garlic, parsley, lemon juice, lemon zest, thyme, and paprika. Stir well.
04 - Spoon the garlic herb mixture evenly over the top of each fillet.
05 - Bake for 15–18 minutes, or until the fish is opaque and flakes easily with a fork (internal temperature should reach 140°F).
06 - Remove from the oven and let rest for 2 minutes. Serve hot, garnished with lemon wedges.
# Expert Advice:
01 -
- The garlic herb topping creates a fragrant buttery blanket that gently infuses the fish without overpowering its delicate flavor.
- Its elegant enough for company but quick enough for busy evenings when you still want something that feels special.
02 -
- Overcooked halibut turns disappointingly dry and rubbery, so its better to slightly undercook than overcook it.
- Letting the fish rest for those two minutes after baking allows the residual heat to finish cooking it perfectly while the juices redistribute.
03 -
- The thickest part of a halibut fillet should reach 140°F but using a thermometer can cause precious juices to escape, so I gently press the fish instead if it barely yields with slight resistance, its done.
- Spooning the pan juices over the plated fish just before serving adds an extra layer of flavor that makes all the difference.