Baked Halibut with Lemon Butter (Printable)

Tender halibut baked with garlic, lemon, and butter for a bright, flavorful main dish ready in 30 minutes.

# What You'll 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)

# How to Make It:

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 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.
05 - Pour the lemon butter sauce evenly over the halibut fillets.
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.

# Expert Suggestions:

01 -
  • Twenty minutes from start to finish means you can make this on even the most exhausting weeknights
  • The sauce transforms mild fish into something restaurant worthy while keeping it incredibly light
02 -
  • Overcooked halibut turns dry and fast, so start checking at 12 minutes if your fillets are on the thinner side
  • The sauce will separate slightly in the oven, but spooning those buttery pan juices back over the fish is actually the best part
03 -
  • If your garlic starts to brown in the sauce before baking, strain it out and add fresh minced garlic
  • A splash of white wine in the butter mixture adds depth without overpowering the lemon

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