Baked Halibut Lemon Butter

Discovering this baked halibut recipe felt like finding a hidden gem. The delicate fish combined with a luscious lemon butter sauce quickly became a comforting staple in my kitchen.

I remember the first time I nailed this dish: unexpected guests showed up and in under 30 minutes I had a meal that looked and tasted like a restaurant special.

Ingredients

• Halibut fillets: I reach for skinless fillets around 6 ounces for even cooking and tender flakes
• Olive oil: A light brush seals in moisture and helps seasoning stick
• Sea salt & black pepper: Freshly ground pepper adds a kick you can smell as it cooks
• Unsalted butter: Unsalted lets you control the saltiness in the rich lemon butter sauce
• Garlic: Minced just right to release aroma without overpowering
• Lemon zest & juice: Fresh is key because it brightens the whole dish
• Fresh parsley & dill: Adding herbs at the end keeps their vibrant flavor alive
• Lemon slices: For garnish that adds visual pop and extra zing

Instructions

Get Everything Ready:

Preheat your oven to 200°C (400°F) and line your baking dish with parchment or grease it lightly. The scent of olive oil warming will start the anticipation.

Season the Fish:

Pat the fillets dry so the seasoning sticks, brush with olive oil, then sprinkle sea salt and black pepper, feeling the texture change as you coat them evenly.

Arrange and Prepare Sauce:

Place the fillets spaced apart in the baking dish, then melt butter in a saucepan. Add minced garlic and let its gentle sizzle fill the air without browning it—this balances flavor and aroma beautifully.

Mix in Lemon and Herbs:

Add fresh lemon zest and juice to the butter, then stir in chopped parsley and optional dill for a fresh, herbaceous finish to the sauce.

Coat and Bake:

Spoon half the sauce over the fish, then bake for 15 to 18 minutes until the halibut flakes easily and turns opaque—the kitchen smells heavenly and you can almost taste the moistness.

Final Touches:

Drizzle remaining sauce over the baked fillets and garnish with lemon slices and extra parsley. The visual brightness matches the vibrant flavor coming through.

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This dish quickly became more than a meal — it was the centerpiece of celebrations and quiet dinners alike, a comfort wrapped in citrusy warmth and buttery goodness that brought smiles every time.

Keeping It Fresh

Using fresh herbs and lemon each time adds that zing that makes the recipe feel new even when you know it by heart. Freezing the butter sauce separately works great too for quick dinners.

Serving Ideas That Clicked

Pair this halibut with lightly steamed vegetables or a vibrant salad to keep the meal balanced. A side of jasmine rice absorbs the lemon butter sauce beautifully, making every bite a delight.

A Time This Recipe Saved the Day

Once, an unexpected work dinner ran late but pulling this recipe out meant a perfect dish was ready just in time — simple, fast, and impressively delicious.

• Remember to let the fish rest momentarily before serving for juices to settle
• Keep extra lemon slices handy for guests who love added citrus bursts
• Don't be afraid to experiment with fresh herbs according to the season

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Thanks for spending time here — I hope this recipe fills your kitchen with the same warmth and joy it brought me.

Recipe FAQs

→ What is the best way to bake halibut for tenderness?

Bake halibut at 200°C (400°F) for 15-18 minutes until it flakes easily but remains moist inside to ensure tenderness.

→ How does the lemon butter sauce enhance the dish?

The lemon butter sauce adds a velvety texture and bright citrus notes, complementing the halibut's subtle flavor with garlic and fresh herbs.

→ Can I substitute halibut with other types of fish?

Yes, cod, sea bass, or grouper can be used as alternatives, as they have similar textures and mild flavors that pair well with lemon butter.

→ What side dishes pair well with this halibut preparation?

Steamed vegetables, rice, or a fresh salad are excellent accompaniments that balance the richness of the lemon butter fish.

→ Is it necessary to use fresh lemon zest and juice in the sauce?

Fresh lemon zest and juice provide brightness and acidity that elevate the sauce's flavor, but bottled lemon juice can be a substitute if needed.