Baked Halibut with Lemon Butter

The kitchen smells like garlic and butter when I bake this halibut, a scent that always pulls everyone to the table. I stumbled upon this method on a rainy Tuesday when I wanted something elegant but quick. It has since become our go to for easy weeknight dinners that feel special.

My friend Sarah swore up and down that she hated seafood until I served her this dish. Watching her tentatively take that first bite and then immediately reach for seconds was a victory. Now she asks for it every time she visits.

Ingredients

• Halibut fillets: Keep the skin on if you want extra moisture, but make sure to pat it dry.
• Olive oil: A light coating helps the seasoning stick and keeps the fish tender.
• Unsalted butter: Use unsalted so you can control the sodium level perfectly.
• Fresh lemon juice: Fresh is absolutely key here for that bright, zesty kick.
• Lemon zest: This adds an intense citrus aroma that juice alone cannot provide.
• Garlic: Mince it finely so it infuses the butter without burning.
• Fresh parsley: Add this at the end to maintain its vibrant green color and fresh taste.

Instructions

Prepare the oven and dish:

Crank the oven to 400 degrees and prep your baking dish with a little grease.

Season the fish:

Pat the fish dry with paper towels, then brush it with oil and hit it with salt and pepper.

Arrange the fillets:

Lay the fillets in the dish so they have room to cook evenly.

Make the sauce:

Whisk the melted butter, lemon juice, zest, garlic, and parsley in a small bowl until combined.

Coat the fish:

Drizzle that zesty mixture all over the fish so every bit is coated.

Bake to perfection:

Let it bake for 15 to 20 minutes until the flesh is opaque and flakes easily.

Serve it up:

Move the fish to plates and spoon the leftover sauce from the pan right over the top.

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There is something incredibly soothing about the sound of butter sizzling in the oven. It reminds me of slow Sunday mornings where time seems to stand still for just a little while. This dish brings that calm to even the busiest weeknights.

Choosing the Best Fish

Look for fillets that are translucent and smell like the ocean, not fishy.

Side Dishes That Shine

I like serving this with some steamed asparagus or fluffy white rice to soak up the sauce. A crisp green salad with a vinaigrette cuts through the richness perfectly.

Making It Ahead

You can mix the lemon butter sauce a few hours ahead and keep it in the fridge.

• Just give it a quick whisk before pouring it over the fish.
• Do not season the fish too early or the salt will draw out moisture.
• Always warm the baking dish slightly if it is cold glass to prevent shattering.

Save

This halibut is proof that simple ingredients can create something truly magical on the plate. I hope it brings a little brightness to your table.

Recipe FAQs

→ How do I know when the halibut is done?

The halibut is fully cooked when it flakes easily with a fork and appears opaque throughout. Insert a fork into the thickest part of the fillet and twist gently—if the fish separates into flakes, it's ready. The internal temperature should reach 145°F (63°C).

→ Can I use frozen halibut fillets?

Yes, frozen halibut works well for this preparation. Thaw the fillets overnight in the refrigerator before cooking. Pat them thoroughly dry with paper towels to remove excess moisture, which ensures proper searing and prevents the sauce from becoming too diluted.

→ What other fish can I substitute?

Cod, sea bass, haddock, or even mahi-mahi make excellent substitutes for halibut. Choose firm, white-fleshed fish fillets of similar thickness. Adjust the cooking time slightly based on the thickness of your fillets—thinner pieces may cook in 12-15 minutes.

→ How can I make this dairy-free?

Replace the butter with your favorite plant-based butter alternative or olive oil. The sauce will still provide rich flavor, though the texture may be slightly lighter. Look for a butter substitute that melts well to maintain the silky consistency of the lemon sauce.

→ What sides pair well with this halibut?

Steamed asparagus, roasted broccoli, or sautéed green beans complement the light flavors beautifully. For starch, consider fluffy white rice, quinoa, or roasted baby potatoes. A crisp green salad with vinaigrette adds freshness and balances the rich butter sauce.