Baked Halibut with Lemon Butter (Printable)

Tender halibut fillets baked to perfection with a bright lemon butter garlic sauce

# What You Need:

→ Fish

01 - 4 (6-ounce) halibut fillets
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Lemon Butter Sauce

04 - 4 tablespoons unsalted butter, melted
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon lemon zest
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped

→ Garnish

09 - Lemon slices (optional)
10 - Additional parsley, chopped (optional)

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the halibut fillets in a single layer.
02 - Pat the halibut fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
03 - Arrange the seasoned fillets in the prepared baking dish.
04 - In a small bowl, whisk together the melted butter, lemon juice, lemon zest, minced garlic, and chopped parsley until well combined.
05 - Pour the lemon butter sauce evenly over the halibut fillets, ensuring each piece is coated.
06 - Bake for 15-20 minutes, or until the fish flakes easily with a fork and is opaque throughout. The exact time will depend on the thickness of the fillets.
07 - Transfer the baked halibut to plates. Spoon any remaining sauce from the baking dish over the top. Garnish with lemon slices and additional parsley if desired.
08 - Serve immediately while hot.

# Expert Suggestions:

01 -
  • The lemon butter sauce comes together in seconds but tastes like something from a restaurant
  • Halibut's mild, sweet flavor lets the bright citrus and savory garlic really shine through
  • Everything bakes in one dish so cleanup is practically nonexistent
02 -
  • Overcooked halibut turns dry and chalky, so pull it from the oven the moment it starts to flake
  • Residual heat will continue cooking the fish for a few minutes after it leaves the oven
  • The sauce should be generously applied, not just drizzled, to keep the fish moist
03 -
  • Let the fish rest for 5 minutes after baking so the juices redistribute throughout the fillets
  • If your sauce looks too thick, add a teaspoon of warm water to loosen it up

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