Baked Halibut Garlic Lemon (Printable version)

Lightly baked halibut fillets infused with garlic, lemon, and herbs yield a flavorful main course.

# Ingredient list:

→ Fish

01 - 4 skinless halibut fillets, 6 oz each

→ Marinade & Seasonings

02 - 3 tablespoons olive oil
03 - 3 cloves garlic, finely minced
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
06 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
07 - 1 teaspoon fresh parsley, chopped, plus extra for garnish

→ Citrus

08 - 1 large lemon, zested and juiced
09 - 1 lemon, thinly sliced

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a baking dish sized to fit the fillets in a single layer.
02 - Combine olive oil, garlic, lemon zest, lemon juice, thyme, parsley, sea salt, and pepper in a small bowl.
03 - Pat halibut fillets dry with paper towels and place them evenly in the prepared baking dish.
04 - Brush the marinade evenly over each fillet, coating thoroughly.
05 - Place thin lemon slices atop each fillet.
06 - Bake in the preheated oven for 15 to 18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
07 - Sprinkle extra chopped parsley over the fillets and serve immediately.

# Expert Tips:

01 -
  • It's ready in under half an hour, which means you can go from craving seafood to eating it without the stress.
  • The garlic and lemon combo tastes fancy enough for company but honestly requires almost no skill to pull off.
  • Halibut stays moist and forgiving in the oven, so even if your timing's slightly off, it still turns out beautiful.
02 -
  • Wet fish won't cook properly and will steam instead of bake, so those paper towels are non-negotiable—I learned this the hard way with soggy results.
  • Don't peek constantly in the oven because halibut is delicate and temperature swings hurt it, plus you lose heat and mess up cooking time.
  • Thick fillets and thin ones cook at different speeds, so try to pick pieces similar in size or position the thinner ones toward the front of the oven.
03 -
  • If your halibut isn't the same thickness all over, fold the thinner edges under to create an even bake, and it'll look more polished too.
  • Use a fork to test doneness gently rather than cutting into it, because slicing releases the juices you want to keep inside.
  • Swap halibut for cod or sea bass if that's what looks good at the market—they're forgiving fish that all work beautifully with this treatment.

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